Recipe by KelBel
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.
Top Review by Tarheel
Not sure what another reviewer forgot to add for this to be a "bland food"... I will admit that I added a bit more red pepper based on this comment. This is a beautiful, easy, quick FLAVORFUL dish (as well as a great low calorie/high protein dish). I used Turmeric that I picked up in Bahrain, lemon grass from my garden, fresh red pepper flakes and good old run of the mill coconut milk and it filled the house with aroma and had a very nice (5/10 on a thai scale) spiciness. This recipe appears in numerous places on the web and it is a great beginner's thai dish or a wonderful quick fix dinner for the professional. Thanks for posting!
- 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)
Directions See How It's Made
- 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.