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Tilapia Fillet 1KG 非洲鱼片 (4-5pcs)
Price RM25.00
Availability In Stock

Please keep it into the freezer upon receiving to maintain the freshness of your order. 

Tilapia has a mild, yet refreshing flavour that makes it perfect for light cooking. Lean meat with a slight crunch, Tilapia is a fantastic choice and goes well with any method of cooking.

Our fillets are sold skinless and boneless. Perfect for a single portion.

Cantonese Steamed Fish


  • 2 scallions
  • 2 tablespoons ginger (julienned)
  • 1 small bunch cilantro
  • 1 ½ tablespoon light soy sauce (or seasoned soy sauce)
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • 2 tablespoons water
  • 1 medium tilapia, grey sole, flounder or fluke filet
  • 2 tablespoons oil


  • Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.

  • Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine.

  • Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!

  • Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one-third of the scallion (use the green portions), directly onto the steamed fish.

  • Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be giving a good sizzle right about now

  • Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Serve immediately!

What's in the box

1 KG (2-3pcs)