Broiled Tilapia With Thai Coconut- Curry Sauce

"This dish is loaded with flavor and makes a lovely, colorful presentation. You'll want to serve with plenty of rice to absorb the wonderful sauce. (Noted added 11/05/07: I like to credit original recipe sources when known, but wasn't sure about this one when I submitted the recipe. Fortunately, a reviewer pointed out that the recipe came from Cooking Light, so I searched their site--indeed, it was originally published in their September 2002 issue. Thanks to the reviewer for bringing this to my attention, and thanks to Cooking Light for developing the recipe! :) )"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Thorsten photo by Thorsten
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Kelly L. photo by Kelly L.
Ready In:
30mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Preheat broiler.
  • Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
  • Add ginger and garlic; cook 1 minute.
  • Add peppers and onions; cook 1 minute.
  • Stir in curry powder, curry paste, and cumin; cook 1 minute.
  • Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
  • Remove from heat and stir in cilantro.
  • Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).
  • Broil 7 minutes or until fish flakes easily when tested with a fork.
  • Serve fish with sauce, rice, and lime wedges.

Questions & Replies

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  1. vasquez0829
    How do I print a recipe?
     
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Reviews

  1. JustJanS
    We are catching enough fish at present to eat it every second day and fill a freezer with the excess. I am constantly searching for recipes to keep our meals interesting and this was a great one.I used an extra teaspoon of curry paste and fish sauce rather than soy. I had to use light coconut cream, so I used half a can (will freeze the rest) and diluted that with water. I calculate this gave us just over 11g of fat in total in each serve. I could eat this again tomorrow night and am posting it to my repeatable fish recipe cookbook so that if I don't (eat it again tomorrow) I can eat it soon. We don't get tilapia in Australia, so I used Charley Court Cod, so named I've heard, because the fish and the former premier of this state both have big mouths.
     
  2. Breaufamily
    We really enjoyed this, the sauce would work well with tofu or chicken too. I didn't have any green onion so left it out, and added a few handfuls of spinach for 5 mins at the end until they wilted to add some green goodness! YUM.
     
  3. GirlyJu
    O...M...G...! I love the flavors of Thai food, and this one had it all! One tip: grate a bit of lime peel into the rice just before serving--it leaves the rice oh-so frangrant, pretty and goes so well with the meal! I served this exactly like the recipe and it was perfect. I also served chicken satay. (the fish was better) The next day, I chopped the leftover satay and served it over the rice with the sauce and it became a different meal completely! This one is going into the PERMANENT file. :-) Thanks!
     
  4. HeidiSue
    I discovered this recipe on Gina's Weight Watcher Recipes http://www.skinnytaste.com/search/label/Fish%20Recipes she made 2 slight changes... subbing 2 tsp of fish sauce for the salt and using 4 cloves of garlic instead of 2. Gina also gives the option to use basil instead of cilantro and that's how I prefer it. It's absolutely delicious!! I serve it over brown jasmine rice. Thanks for posting!!
     
  5. annya127
    Wonderful recipe! Playful and delicate Thai flavors. I made it with only 1/2 cup of coconut milk and omitted the curry paste. When the sauce was nearly bubbling, added 1 tsp. of cornstarch for thickening and 1 lb. of sauteed shrimp -- delicious!!!
     
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Tweaks

  1. aramus2001
    I added more curry powder instead of Curry paste
     
  2. pollyw
    Brown suger only 2 tsp, but think still bit too sweet. May reduce to just 1tsp next time. Added more Red curry paste total 3tsp. We like ginger so added more of that too.
     
  3. ilovemyfamily
    OMG! Made this tonight for dinner. Subbed basil for the cilantro, worked great. Otherwise made as directed. This was awsome! I will definately add this to my fish recipes. Easy to make. Definately have all ingredients ready before starting sauce. Thanks, GaylaJ!!!!
     
  4. Lets Cook
    Added a handful of fresh mushrooms to the sauce. SO YUMMY! Next time I'll do 1/2 coconut milk and 1/2 water, to cut down on high fat. I'll also thicken with cornstarch at the end. I'm TRYING to like fish - and with a lot of lime (KEY INGREDIENT) this is really tasty. Would be great with basil instead of cilantro, omit the lime and chicken instead of fish. :) Many options with this recipe. THANKS!
     
  5. HeidiSue
    I discovered this recipe on Gina's Weight Watcher Recipes http://www.skinnytaste.com/search/label/Fish%20Recipes she made 2 slight changes... subbing 2 tsp of fish sauce for the salt and using 4 cloves of garlic instead of 2. Gina also gives the option to use basil instead of cilantro and that's how I prefer it. It's absolutely delicious!! I serve it over brown jasmine rice. Thanks for posting!!
     

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