Tilapia in oyster sauce and veggies - escabeche style

Main Dish
4 servings
15 min
35 min
Very Easy


Number of serving: 4
some really fat and fresh pan-sized tilapia, about 4-5 pieces. The fish must be thoroughly cleaned, scaled, gutted, washed and drained, then liberally seasoned with salt.

The vegetables and other ingredients are the following:

a handful of green or spring onions, cut up to 1 inch length

2 pcs red bell pepper, seeded and julienne

2 medium onions, peeled and thinly sliced

1 small ginger peeled and cut into strips. Additionally, about 3 tablespoons of oyster sauce

1 cup + 3 tablespoons of vegetable oil (for frying and sautéing respectively)

1 tablespoon corn starch dispersed in 2 tablespoons water, iodized salt to taste

a pinch of ground black pepper

2 cups water or broth are required.


  • In a medium frying pan or wok, heat the 1 cup oil on medium flame. Fry the tilapia in batches.
  • Do it according to your preference..either slightly fried or until the skin is crispy. To cook the sauce with veggies, arrange all ingredients side by side.
  • This is a quick-fry technique so it is important that everything is within easy reach.
  • In a medium pan, heat the remaining oil and fry the onions until fragrant and translucent.
  • Add in ginger followed by spring onions and bell peppers. Keep sautéing until the ingredients are cooked through.
  • Add in oyster sauce and water or broth. Simmer until boiling then season with salt and pepper.
  • Add in corn starch solution and continue simmering with occasional stirring. Continue cooking until it becomes rich and slightly thick. Remove from heat.
  • Arrange the fried fish in single platters. Pour some of the sauce with veggies on top and serve immediately.


Tilapia in Oyster Sauce and Veggies - Escabeche Style, photo 1Tilapia in Oyster Sauce and Veggies - Escabeche Style, photo 2Tilapia in Oyster Sauce and Veggies - Escabeche Style, photo 3

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