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 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
- Preheat the oven to 425 F.
- Spray a baking dish with oil. Season the fish fillets with salt and pepper and place in the baking dish.
- Meanwhile dry roast coriander and cumin seeds in a moderately hot skillet for 2 minutes until fragrant.
- Grind these seeds coarsely using a mortar and pestle or dry grinder. (I used magic bullet)
- 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.)
- Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15-20 minutes.
- Serve spooning the coconut sauce over rice.
Fish recipe adapted from Food network |
Sauteed Baby Thai Eggplants
Ingredients:
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
- Heat sesame oil in a pan. Add onion, ginger, garlic, lemon grass and lime leaves. Stir on high for 30 seconds.
- Add eggplant and reduce heat to medium. Cook stirring frequently without lid for 5 minutes.
- Add the chilies (if using), stir in coriander powder and salt to taste.
- Toss well till peppers are tender crisp and eggplant is done.
- Serve hot.
A very appetizing dish! Love your green coconut sauce.
ReplyDeleteThanks very much.
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