Most moms agree: frying is the cooking method you can always rely on. It’s an efficient way to get food on the table fast. You can fry pretty much anything, from meats and seafood to veggies and rice. But among these choices, tilapia tops the list for offering a balance of heft and affordability. What Pinoy household doesn’t have this beloved fish on heavy repeat? Except at some point – and the whole family will agree – fried tilapia recipes can become boring.

The easiest way to save your loved ones from umay is to level up your isda game. Check out this list of non-fried tilapia options everyone will get excited about.

1. Steamed Tilapia

If you want to serve something healthy yet celebratory, this steamed tilapia recipe is the way to go. The best part? Unlike frying, this cooking method helps retain the fish’s vitamins and minerals. It’s also a reliable way to keep your protein moist and tender without much effort.

Recreating this ulam at home is a cinch. Your main task is highlighting the tilapia’s natural flavors with complementary ingredients and seasonings. Achieve this by creating a bath with Knorr Sinigang Mix, chilies, and calamansi juice. Pour this onto a shallow heatproof plate, then place your scored fish over the mixture. Top with chopped garlic and spring onions, then carefully transfer the plate to the steamer basket. Serve hot with a sawsawan of soy sauce.

2. Paksiw na Isda

Paksiw is a Filipino cooking style of simmering proteins, like pork or fish, in vinegar. The method perfectly infuses the meat with tangy, savory flavors and helps prolong its shelf life. Got leftovers from dinner? Enjoy your ulam the next day (or up to a week!) even without refrigeration.

It doesn’t get any easier and budget-friendlier than this! Start by picking the freshest fish you can find. Bangus is the typical choice, but you can swap it for tilapia, too. Get it clean and remove all its innards. Once ready, stew your fish in vinegar, broth cubes, onions, ginger, and water for 15 minutes. Done! Serve your paksiw na tilapia with isang bandehadong kanin and a saucer of fish sauce with chopped chilies.

3. Tom Yum Tilapia

Tired of preparing the same old sinigang recipe for your family? It’s time you spice things up by injecting international flair into the sour fish soup. Try transforming sinigang na tilapia into Thailand’s tom yum!

Start the broth by simmering water, Knorr Sinigang Mix, and coconut cream. Infuse the stock with lemongrass, turmeric, and bay leaves to complete its flavor profile. Add the fish, cubed tofu, and mushrooms. Bring to a simmer, then season to taste. Serve while piping hot! To impress your brood further, pair the dish with chicken satay skewers.

4. Steamed Fish Sarciado

Typical sarciadong tilapia recipes feature a fried whole fish enrobed in an egg-based sauce. Absolutely nothing wrong with that! It’s also a terrific way to transform last night’s pinirito into a hearty lunch option. But if you’re trying to cut your oil consumption, steaming is the way to go.

Here’s a sarciado upgrade even kids will appreciate. For this, choose tilapia fillets instead of the whole fish. Season them well, then place them on a piece of foil. Top with chopped garlic, onions, tomatoes, and other fresh flavorings. Seal edges to form a packet, then steam for about 15 minutes. Once ready, transfer the fillets to a platter and top them with your usual sarciado sauce.

5. Sweet and Sour Fish

Try an escabeche recipe to give your tilapia a facelift. The viand features a tangy yet sweet sauce even picky eaters will love. To make it, sauté garlic, onions, and ginger until fragrant. Add vinegar, ketchup, and sugar, then allow to simmer. Thicken with cornstarch slurry. Lastly, toss in bell peppers, carrots, pineapples, and chilies; cook for 3 minutes.

For your fish, skip the oil and give it a new texture by roasting. Who can say no to moist meat, crispy bits, and a nice, smoky profile? Pro tip: pour the sauce just before serving so your tilapia doesn’t end up soggy.

6. Ginataang Isda

Most Pinoys can’t resist a good ginataan. And if you’re one of those people, a coconut tilapia stew is something you’d love to include in your meal plan. It’s fuss-free, wallet-forgiving, and cooks in no time. Simmer fish, gata, veggies, and flavorings (try bagoong!) together for a few minutes, and your ulam is ready.

You can enjoy your ginataang tilapia as is or level it up with curry spices. Toss cardamom, bay leaves, cloves, cinnamon, and coriander into the base. Finish the dish with even more layers of linamnam by adding turmeric, cumin, and chili powder.

Frying is a no-brainer cooking method lots of busy home cooks turn to. But the trouble with this technique is it turns your fish dry and unexciting. Fortunately, many tilapia recipes can remedy this problem. Try these tasty options when the usual pinirito is no longer clearing plates.