Thai Tilapia Recipes

Steps:

• In 12-inch nonstick skillet, heat 2 teaspoons oil over high heat. Add frozen vegetables; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Divide vegetables among 4 dinner plates; cover to keep warm.
• Add 1 tablespoon oil to same skillet; reduce heat to medium-high. Add fish fillets; cook 3 minutes. Turn fish; spoon and spread 1 tablespoon peanut sauce over each fillet to cover. Cook about 4 minutes longer or until fish flakes easily with fork. Serve fish with vegetables.

Steps:

• In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
• Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
• Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.

Steps:

• Prepare grill for indirect heat. Combine the rice, onions, red pepper and basil; place on a greased double thickness of heavy-duty foil (about 15 in. square). Top with the tilapia, snow peas and peanut sauce. Fold foil around mixture and seal tightly. , Grill, covered, over indirect medium-hot heat for 8-10 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Steps:

• Coat the fish fillets in the cornstarch, then set aside.
• Heat the oil in a large non-stick frying pan, sizzle the fillets for 2-3 mins on each side until crisp, then remove and keep warm.
• In the same pan, briefly fry the scallions, garlic and ginger, then add the soy sauce, brown sugar and lime juice and simmer until slightly syrupy. Spoon the sauce over the fish, scatter with chili and cilantro, then serve with the lime wedges.

Steps:

• Preheat broiler.
• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
• Add ginger and garlic; cook 1 minute.
• Add peppers and onions; cook 1 minute.
• Stir in curry powder, curry paste, and cumin; cook 1 minute.
• Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
• Remove from heat and stir in cilantro.
• Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
• Broil 7 minutes or until fish flakes easily when tested with a fork.
• Serve fish with sauce, rice, and lime wedges.

Steps:

• Bring the cup of water to a boil and add the salt or cube and rice. Stir and reduce to a simmer. Cover and cook for 20 minutes. This will make more rice than you need, but you don't have a pot small enough to make less. Bring a wok of water to boil with a steamer basket on top. Place a 12" square of banana leaf inside and wilt the leaf to a pliable state. Remove the leaf, cut two "shoe string" strips, with the grain, to use for tying and reserve.
• Mix ingredients 2 through 9 together in a low flat bowl. Place the filet in the mixture and turn to coat both sides.
• Lay the coated filet on the leaf, pour on the remaining mixture, and wrap it up. Secure with the strips.
• Place the package in the steamer and cook for 10 minutes.
• Plate half the rice and lay the unwrapped filet on top. Pour remaining juices over the top.

Steps:

• Coat the fish fillets in the cornflour, then set aside. Heat the oil in a large non-stick frying pan, sizzle the fillets for 2-3 mins on each side until crisp, then remove and keep warm. In the same pan, briefly fry the spring onion, garlic and ginger, then add the soy sauce, brown sugar and lime juice and simmer until slightly syrupy. Spoon the sauce over the fish, scatter with chilli, Thai basil or coriander, then serve with the lime wedges.