Ingredients with Measurements:
- 4 tilapia fillets
- 1 cup lepet (fermented tea leaves)
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- Cooking oil
Special equipment needed:
- Food processor or blender
- Baking sheet
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor or blender, pulse the lepet until it becomes a coarse powder.
3. In a shallow dish, mix the lepet powder, breadcrumbs, and grated parmesan cheese.
4. In another shallow dish, season the flour with salt and pepper.
5. In a third shallow dish, beat the eggs.
6. Dredge each tilapia fillet in the flour mixture, shaking off any excess.
7. Dip the floured fillets in the beaten eggs, making sure they are fully coated.
8. Finally, coat the fillets with the lepet mixture, pressing the mixture onto the fish to ensure it sticks.
9. Place the coated fillets on a baking sheet lined with parchment paper or a silicone mat.
10. Drizzle the fillets with cooking oil.
11. Bake the tilapia for 20-25 minutes, or until the crust is golden brown and the fish is cooked through.
12. Remove the tilapia from the oven and let it rest for 5 minutes on a cooling rack.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 12g
Protein per serving: 40g
Carbohydrates per serving: 12g
Fiber per serving: 2g
Sugar per serving: 0g
Sodium per serving: 470mg
Substitutions for ingredients:
- Instead of lepet, you can use green tea leaves or matcha powder.
- Instead of tilapia, you can use any white fish such as cod, haddock, or sole.
- Instead of parmesan cheese, you can use any hard cheese such as pecorino romano or asiago.
Variations:
- Add a teaspoon of chili powder to the lepet mixture for a spicy kick.
- Use panko breadcrumbs instead of regular breadcrumbs for a crunchier crust.
- Serve the tilapia with a side of steamed vegetables or a salad.
Tips and tricks:
- Make sure to press the lepet mixture onto the fish to ensure it sticks.
- If the lepet crust is not browning evenly, rotate the baking sheet halfway through cooking.
- To make the lepet powder, you can use dried or fresh lepet leaves.
Storage instructions:
- Store any leftover tilapia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tilapia, place it in a preheated oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tilapia on a bed of rice or quinoa.
- Garnish the tilapia with fresh herbs such as cilantro or parsley.
Garnishes:
- Fresh herbs such as cilantro or parsley
- Lemon wedges
Pairings:
- White wine such as Sauvignon Blanc or Pinot Grigio
- Iced tea
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans
- Salad with a citrus vinaigrette
Troubleshooting advice:
- If the lepet crust is falling off the fish, make sure to press the mixture onto the fish firmly.
- If the fish is not cooked through after 20-25 minutes, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and any surfaces that come into contact with raw fish.
- Use a food thermometer to ensure the fish is cooked to an internal temperature of 145°F.
Food history:
- Lepet is a traditional Burmese ingredient made from fermented tea leaves.
Flavor profiles:
- The lepet crust adds a salty and slightly tangy flavor to the tilapia.
Serving suggestions:
- Serve the tilapia as a main course for dinner.
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