Talapia is rather boring, tastewise, so you gotta either spice up the presentation (A restaurant once served a lady friend and I whole, and I do mean WHOLE, talapia, deep fried) or you have to spice up the fish itself:
Ingredients:
6 tilapia fillets
1 bunch scallions, minced
1 cup coconut milk
juice of 1 lime
2 Tbsp curry powder (Red if available, but yellow will suffice)
2 Tbsp sugar
1 tsp salt
2 tsp fish sauce
4 jalapenos (or other chili peppers), minced
1/2 onion, minced
2 garlic cloves, minced
2 tsp bagaong (shrimp or fish paste)
1 Tbs Canola oil
1 Tbs peanut oil
Preparation:
Marinate the fillets in ½ cup coconut milk, scallions, 1 tablespoon curry powder, 2 tablespoons sugar, 1 teaspoon salt, and 1 teaspoon fish sauce for 15 to 30 minutes.
In a food processor or blender, make a paste with the jalapenos, onion, garlic, ½ the lime juice, and the fish paste while the fish is marinating.
In a frying pan, heat one or two tablespoons oil, and cook the paste until softened and heated through. Add the marinated fish and cook 2 minutes on each side. Add ½ cup coconut milk, and the rest of the lime juice, bring to a boil, then simmer until sauce is the desired thickness. Remove fish to serving platter, put sauce in a bowl or gravy boat.
Serve with steamed brown rice and stir-fried green beans, sliced Japanese eggplant, and sliced carrots.
506 Cal (27% from Fat, 37% from Protein, 35% from Carb); 48 g Protein; 16 g Tot Fat; 8 g Sat Fat; 3 g Mono Fat; 3 g Poly Fat; 46 g Carb (37g Net); 9 g Fiber; 99 mg Cholesterol
Pilipino Style Fish Curry
Ingredients:
6 tilapia fillets
1 bunch scallions, minced
1 cup coconut milk
juice of 1 lime
2 Tbsp curry powder (Red if available, but yellow will suffice)
2 Tbsp sugar
1 tsp salt
2 tsp fish sauce
4 jalapenos (or other chili peppers), minced
1/2 onion, minced
2 garlic cloves, minced
2 tsp bagaong (shrimp or fish paste)
1 Tbs Canola oil
1 Tbs peanut oil
Preparation:
Marinate the fillets in ½ cup coconut milk, scallions, 1 tablespoon curry powder, 2 tablespoons sugar, 1 teaspoon salt, and 1 teaspoon fish sauce for 15 to 30 minutes.
In a food processor or blender, make a paste with the jalapenos, onion, garlic, ½ the lime juice, and the fish paste while the fish is marinating.
In a frying pan, heat one or two tablespoons oil, and cook the paste until softened and heated through. Add the marinated fish and cook 2 minutes on each side. Add ½ cup coconut milk, and the rest of the lime juice, bring to a boil, then simmer until sauce is the desired thickness. Remove fish to serving platter, put sauce in a bowl or gravy boat.
Serve with steamed brown rice and stir-fried green beans, sliced Japanese eggplant, and sliced carrots.
506 Cal (27% from Fat, 37% from Protein, 35% from Carb); 48 g Protein; 16 g Tot Fat; 8 g Sat Fat; 3 g Mono Fat; 3 g Poly Fat; 46 g Carb (37g Net); 9 g Fiber; 99 mg Cholesterol
