Thai preference would be to gut and clean the fish, but leave the head on. You may of course prefer to remove the head, or even to use fish fillets.
Ingredients:
2 whole tilapias
1 teaspoon salt
1 medium garlic
1 teaspoon black pepper corn or 1 teaspoon ground black pepper
Directions:
1. Peel garlic and keep some skin. Put black pepper corn, garlic and salt in a mortar and pound until paste, set a side.
2. Wash the fish inside and out with vinegar to get rid of the fishy smell and then wash in cool running water. Pat the fish dry with paper towel.
3. Remove the fins by knife on both sides. Cut across the fish on both sides, 2-3 cuts to help it cook faster and crispier, rub with garlic mixture. Let stand about 15 minutes.
4. Heat oil in a wok or pan, about half a cup or at least to the side of the fish. Remove garlic mixture from the fish and keep it. Fry the fish on low heat about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up and you end up with not so pretty fish. When the first side is cooked, flip the fish to fry the other side, about 5 minutes. Remove from oil to drain on paper plates.
5. In the same pan, use the same oil about 2 tablespoons to fry the garlic mixture until yellow. Don’t over cook it b/c it will be darker when it cold. Sprinkle garlic mixture on the top of fried fish.
Enjoy..
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