Thai Style Tilapia Recipes

THAI-STYLE TILAPIA WITH COCONUT-CURRY BROTH

Thai-Style Tilapia With Coconut-Curry Broth image

Courtesy of Ellie Krieger. PLEASE NOTE the original recipe called for 2 1/2 tsp red curry paste. I've decreased the amount posted (thanks to a wonderful review) but feel free to adjust to your taste.

Provided by rickoholic83

Categories Tilapia

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
1/2-1 1/2 teaspoon red curry paste
2 cups low sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus
1/4 teaspoon salt, plus more for seasoning
4 (6 ounce) tilapia fillets
5 cups Baby Spinach, steamed
1/2 cup fresh cilantro leaves, coarsely chopped
2 scallions, thinly sliced (green part only)
2 tablespoons fresh lime juice
fresh ground black pepper
2 cups cooked brown rice

Steps:

In a large saute pan, heat the oil over moderate heat.
Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
Add the curry paste and cook, stirring until fragrant, about 30 seconds.
Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the tilapia with 1/4 teaspoon salt.
Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates.
Top with the fish fillets.
Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper.
Ladle the sauce over the fish and serve with rice.

Nutrition Facts : Calories 339.3, Fat 6.9, SaturatedFat 1.7, Cholesterol 85.1, Sodium 595.8, Carbohydrate 30.3, Fiber 2.9, Sugar 0.6, Protein 40.6

THAI-STYLE TILAPIA

Thai-Style Tilapia image

A very easy yet really interesting way to prepare this fish. Tilapia fillets are simmered in a seasoned coconut milk sauce for a luxurious flavor. These will look beautiful served over a bed of rice. Adjust the amount of spice to your liking by adding more or less red pepper flakes.

Provided by TINY POEM

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup coconut milk
6 whole almonds
2 tablespoons chopped white onion
1 teaspoon ground ginger
½ teaspoon ground turmeric
1 teaspoon chopped fresh lemon grass
¼ teaspoon salt
4 (4 ounce) fillets tilapia
salt and pepper to taste
½ teaspoon red pepper flakes, or to taste

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.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 2.4 g, Cholesterol 41.1 mg, Fat 8.6 g, Fiber 0.8 g, Protein 24.1 g, SaturatedFat 5.8 g, Sodium 199.5 mg, Sugar 0.4 g

THAI TILAPIA

Thai Tilapia image

You can take a taste trip to Asia even on a hectic weeknight with this no-fuss fish dish developed by our Test Kitchen. The sauce adds a mellow, peanutty flavor and a bit of a kick.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1-1/2 cups cooked rice
1/3 cup chopped green onions
1/3 cup chopped sweet red pepper
1 tablespoon minced fresh basil
2 tilapia fillets (6 ounces each)
1 cup fresh snow peas
1/3 to 1/2 cup Thai peanut sauce

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.

Nutrition Facts : Calories 362 calories, Fat 9g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 787mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 5g fiber), Protein 26g protein.

TILAPIA IN THAI SAUCE

Tilapia in Thai Sauce image

Make and share this Tilapia in Thai Sauce recipe from Food.com.

Provided by English_Rose

Categories Tilapia

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

4 tilapia fillets
2 tablespoons cornstarch
2 tablespoons sunflower oil
4 scallions, sliced
2 garlic cloves, crushed
2 teaspoons fresh ginger, finely chopped
2 tablespoons soy sauce
1 tablespoon brown sugar
1 lime, juiced
1 lime, chopped into wedges, to serve
1 red chili pepper, deseeded and sliced
2 ounces cilantro leaves

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.

THAI-STYLE TILAPIA

Thai-Style Tilapia image

A very easy and really interesting way to prepare this fish. Simmered in a seasoned coconut milk sauce for a luxurious flavor, these will look beautiful served over a bed of basmati rice.

Provided by KelBel

Categories Tilapia

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup coconut milk
6 whole almonds
1 small white onion, chopped
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon fresh lemongrass, chopped
1/4 teaspoon salt
4 (4 ounce) tilapia fillets
salt and pepper
1/2 teaspoon red pepper flakes (to taste)

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.

Nutrition Facts : Calories 202.4, Fat 9.6, SaturatedFat 6.6, Cholesterol 56.7, Sodium 230.2, Carbohydrate 6, Fiber 1.5, Sugar 3.2, Protein 24.4

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