House Special Tilapia

House Special Tilapia (Red Snapper)

Luscious chunks of deep-fried tilapia flamed in brandy and tossed with a mildly spicy sauce of coconut milk, garlic, ginger, black beans, and red chilies. Served on steamed vegetables.
Lunch $10.50 Dinner $19.50
This dish started life as the House Special Red Snapper.
4 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Five Spice
Year: 1997
Servings: 1 serving


  • 1 fork garlic
  • 1 fork ginger
  • 1 fork fermented black beans
  • fish (tilapia, red snapper, etc.)
  • scallions (scallions cut into inch segments)
  • bamboo shoot
  • 2 Tablespoon Herb Butter
  • brandy
  • ¼-½ cup coconut milk
  • teaspoon fish sauce
  • sambal
  • cilantro
  • julies
  • steamed green veggies (pods, zukes, broccoli, celery)


  • Oil in the wok, add ginger, garlic, and black beans and stir fry briefly.
  • Add fish, inchers, bamboo, and butter. Combine all and flame with brandy.
  • Add the coconut milk, fish sauce, and sambal. Allow the sauce to boil and thicken.
  • Serve over a rice and steamed veggies bullseye, with cilantro and julies to garnish.

Recipe Card

2 thoughts on “House Special Tilapia

  1. I remember when Joel Harrington developed this recipe with MEF. It was my favorite dish. I am excited to make it at home.

  2. Any notes or suggestions on the herbs used in the herb butter? I have no recollection of the exact herbs.

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