Thai Inspired Tilapia
I know this recipe is a bit of a departure for me. But fear not I’ll have two more Italian recipes coming up later this week! And you’ll just have to come back to find out which two *wink wink*
Until then, I’m really over the moon happy how this Thai inspired Tilapia turned out! This recipe came to be, because I had the crazy craving for coconut & lime and have been curious about the Thai flavors. I thought why not? So I gave it a go.
I can’t believe how rich & simply spectacular this sauce is! I know it’s a lot of ingredients, way more than I’m used to. Luckily, I had most of them (with the exception of the coconut milk & red curry paste) already in my pantry. (Once again, I really need to write that post about the importance of a well stocked pantry & should add to that spice cabinet.) It really came in handy for this recipe.
Although there are a lot of ingredients, it’s not at all complicated. Lots of flavor building. I really enjoy Tilapia, it’s a light flaky white fish that’s not fishy at all. Very versatile. I love how the polenta made it slightly crispy and then the sauce, oh the glorious sauce! It has a bit of a kick to it, so if you don’t like too much kick just cut back a little on the red curry paste. I served this with jasmine rice which in itself is aromatic & oh so delicious and naturally helped to finish sopping up that glorious sauce! I hope you’ll give this a go!
If you like Tilapia, you might also enjoy my Tilapia with tomato/onion salsa.
How do you like your Tilapia?
What you’ll need:
Tilapia Fillets 4-6 – enough for your family
Polenta – enough to bread fillets
1 tbsp Red Curry Paste
1 Red Bell Pepper – chopped
1 shallot – chopped fine
3 cloves of garlic – minced
1 can Coconut Milk
1/2 Lime – juiced
1 tsp Curry Powder
1 tsp Cumin
1 tsp Ground Ginger
1 tbsp Brown Sugar
2 tbsp Soy Sauce
Extra Virgin Olive Oil
What to do:
In a large skillet, put a few turns of your oil into the skillet & heat over medium – high heat. Add your shallots & saute until translucent. Add your minced garlic & cook roughly a minute. Add in your red bell pepper & cook through another minute. Add curry paste & cook through another minute. Reduce heat to low & add in your coconut milk & stir through. Add in your curry, cumin & ground ginger, brown sugar lime juice & soy sauce. Season with salt & pepper. Allow sauce to reduce and thicken. While your sauce is cooking bread your tilapia filets with polenta. In another skillet, add a few good heaping turns of the olive oil & cook your tilapia filets. Roughly 3-5 minutes per side depending on size of filets. Transfer your cooked filets to your serving plate & pour sauce on top of filets.
Goes great with:
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