Completely pat dry the thawed tilapia fillet and trim any excess.
Pour olive oil into a pot, add dried chilies, bay leaf, and basil stems. Gently cook the tilapia at 65°C (low temperature) for 15-20 minutes until tender to make confit.
Wash romaine and baby greens under running water, drain thoroughly, and cut into bite-sized pieces.
Remove strawberry stems and slice thinly.
Arrange the prepared romaine and baby greens generously on a large plate.
Take the moist tilapia out of the oil, gently pull apart along the grain into chunks, and place generously on the greens.
Artfully arrange sliced strawberries on top. Lightly drizzle extra virgin olive oil and sprinkle salt and pepper all over for base seasoning.
Finally, drizzle the sweet and tangy citrus marmalade syrup evenly over the salad as a dressing. Serve.
Gently cook tilapia in 65°C seasoned oil for 15-20 minutes until tender.
Prepare romaine, baby greens, and strawberries and arrange generously on a plate.
Flake the cooked tilapia confit and place over the greens.
Drizzle with olive oil, salt, pepper, and citrus syrup. Finish.
Cooking tips 💡
The low-temperature cooked fish is very delicate; use chopsticks or a spoon to gently flake into large pieces to maintain texture and presentation without mashing.
The pleasant acidity of the citrus syrup balances the richness of the oil, making the salad refreshing and not cloying.
Seungwoo Dad's Diet Chicken Thigh Salad
A moist chicken dish cooked only with water (no oil) to achieve the Maillard reaction, served with a tangy ground mustard dressing.