Friday, September 11, 2015

Tilapia in coconut sauce

 Tonight's Menu
Tilapia in coconut sauce
Thai green eggplant stir fry
steamed white rice

Tilapia in Thai green coconut sauce with Green eggplant stir fry over white steamed rice

Tilapia fillets are cooked in a Thai green curry paste flavored coconut milk sauce for a rich silky flavor. An easy yet flavorful way to prepare fish. Serve the fillets over a bed of white rice spooning the luxurious sauce over them. The sauce is quite spicy so adjust the amount of thai chilies you use to make the green curry paste.

Tilapia in coconut sauce
Ingredients: (serves 4)

Four tilapia fillets
Salt to taste
1 1/2 cup coconut milk
1 cup coriander leaves
1 lemongrass stalk, coarse outer leaves discarded, chopped
10 Fresh or frozen Kaffir lime leaves

2 teaspoon peeled grated galangal or fresh ginger
5 garlic cloves
5 red Thai chilies 
2 tbsp coriander seeds
1 tsp cumin seeds

  1. Preheat the oven to 425 F. 
  2. Spray a baking dish with oil. Season the fish fillets with salt and pepper and place in the baking dish. 
  3. Meanwhile dry roast coriander and cumin seeds in a moderately hot skillet for 2 minutes until fragrant.
  4. Grind these seeds coarsely using a mortar and pestle or dry grinder. (I used magic bullet)
  5. Put the ground spice mix along with all other ingredients in a blender and process for 2-3 minutes into a thick and smooth paste. Season with salt (bear in mind fish is already seasoned.)
  6. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15-20 minutes.
  7. Serve spooning the coconut sauce over rice.
Fish recipe adapted from Food network

Thai eggplant is small, round with green and white coloring. It is crunchier than other eggplant varieties and can be found in many Asian grocery stores. Tastes great just stir fried with a little five spice too.

Sauteed Baby Thai Eggplants

2 tbsp sesame oil
3-4 cloves garlic chopped fine
1/2 red onion julienne
1/2 inch ginger cut in thin strips
1 stalk lemon grass finely chopped
3-4 lime leaves finely chopped
1 lb Thai green eggplants quartered
3-4 green and red Thai chilies (optional)
1 tsp coriander powder
salt to taste
  1. Heat sesame oil in a pan. Add onion, ginger, garlic, lemon grass and lime leaves. Stir on high for 30 seconds.
  2. Add eggplant and reduce heat to medium. Cook stirring frequently without lid for 5 minutes.
  3. Add the chilies (if using), stir in coriander powder and salt to taste. 
  4. Toss well till peppers are tender crisp and eggplant is done.
  5. Serve hot.