Ingredients
Tilapia fillet (boneless) – 1 to 3 pcs
Salt and pepper – to taste
All-purpose flour – for coating
1 egg – beaten (for breading)
Breadcrumbs (panko) – for coating
Cooking oil – for frying
Steamed rice – for serving
3 eggs
1 medium onion – sliced
Oil – for frying
For sauce mixture
Salt & pepper – to taste
1½ cup water
2 tbsp soy sauce
1 tbsp ginger juice
Pinch ground black pepper
1 tbsp sugar
Procedure
1. Prepare the tilapia
Coat in flour → dip in beaten egg → coat with panko.
Press gently to make breadcrumbs stick well.
2. Fry until crispy
Heat oil in pan over medium heat.
Fry tilapia until golden brown and crispy, about 1–2 minutes per side.
Remove and drain excess oil. Set aside.
3. Prepare the sauce
In a saucepan, combine:
1½ cup water
Soy sauce
Ginger juice
Black pepper
Sugar
Mix well and bring to a boil.
Once boiling, turn off the heat and set aside.
4. Cooking (donburi style)
In a pan, add about 10–12 tbsp of the prepared sauce.
Add sliced onions.
Crack in the eggs and mix lightly.
Place the fried tinapang tilapia on top.
Cover for about 30 seconds until egg is softly set and saucy.
5. Assemble
Place immediately over a bowl or plate of hot steamed rice.
Spoon extra sauce and egg over the top.
Optional: add sliced leeks or spring onions for garnish.
Serve hot.
Chef Notes
*Do not overcook to keep egg soft and silky.
*Best served immediately while tilapia is still crispy.
By: Chef Myles
