Broiled Tilapia With Thai Coconut- Curry Sauce

Submitted by GaylaJ

"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! :) )"

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 teaspoon dark sesame oil, divided
• 2 teaspoons minced fresh ginger
• 2 garlic cloves, minced
• 1 cup finely chopped red bell pepper
• 1 cup chopped green onion
• 1 teaspoon curry powder
• 2 teaspoons red curry paste
• 1⁄2 teaspoon ground cumin
• 4 teaspoons low sodium soy sauce
• 1 tablespoon brown sugar
• 1⁄2 teaspoon salt, divided
• 1 (14 ounce) can light coconut milk (I used regular)
• 2 tablespoons chopped fresh cilantro
• 4 (6 ounce) tilapia fillets
• 3 cups hot cooked basmati rice
• 1 lime (cut in 4 wedges)

directions

1. Preheat broiler.
2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.
3. Add ginger and garlic; cook 1 minute.
4. Add peppers and onions; cook 1 minute.
5. Stir in curry powder, curry paste, and cumin; cook 1 minute.
6. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).
7. Remove from heat and stir in cilantro.
8. 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).
9. Broil 7 minutes or until fish flakes easily when tested with a fork.
10. Serve fish with sauce, rice, and lime wedges.

Reviews

[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.

 

[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.

 

[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!

 

[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!!

 

[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!!!