Red Tilapia

Red Tilapia also known as 妮罗红(ni luo hong)in Chinese.
They are mainly freshwater fish that inhabit at shallow streams, ponds rivers and lakes.
The tilapia fishes are rather sensitive as they are unable to survive in water cooler than 21 degree Celsius.
They originated from Mediterranean & African countries.
The market price is around $9.90/kg.

Red Tilapia is the fish in the middle.

It has a deep and compressed body.
They have a complex set of muscles and can be easily distinguish by it colour and it's wide and swollen lips.
Most wild tilapia nowadays are hybrid of several species.

Tilapia have very low mercury level, due to it being lean, short lived and fast growing.
They also have a vegetarian diet and thus they are low in saturated fats.
It is also a high source of protein.
Due to it's white lean meat, moderate texture and mild flavour, it is usually steamed.
Tilapia is a common fish in the Thai & Chinese cuisines.
One example is a Thai Cuisine: Tilapia steamed rolls in Soy Sauce (Bla Tub-Tim Neing Sea Eaw) as the fish is easy to slice and roll which is ideal for making this dish.

image by, http://www.khiewchanta.com

 

Firstly, the fish is being sliced and stuff with pounded garlic, coriander roots, shrimps, carrots and pepper and being rolled with seaweed.
It will be then drench with soy sauce and garnish with chillies and celery.