Reviewed: May 17, 2012

The sauce was delicious with the addition of more chile. I also had to use lemon zest as lemongrass is not available here. I used it to disguise some old fish filets that had been in the freezer a questionable length of time. It worked very well on top of sushi rice. The fish tasted fine.

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Reviewer:

jo-in-mexico

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Reviewed: Apr. 20, 2012

Great easy and fast recipe. I forgot the ginger and I think the dish missed it :( Other then that I found it a bit bland and did add extra red pepper flakes on top of each serving, served with sweet mango rice to cut the spicy, supper yummy, thank you!

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Reviewer:

Mary_Vang

Reviewed: Feb. 23, 2012

I love this recipe and have made it quite a few times. I don't change any ingredients. However, I do not puree the sauce ingredients. I like the texture of the nuts, lemongrass & onion. When I can't find fresh lemongrass I buy the pureed lemongrass in the tube. I find it in the refrigerated section of the produce. I use sliced almonds. I just mix it all up & pour over after fish has cooked in pan. Quick and elegant little dish if you want to impress. Pair with brown or jasmine rice.

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Reviewer:

Barbara

Cooking Level: Expert

Reviewed: Jul. 31, 2011

We really enjoyed this recipe and will make it again with additions/changes based upon the contents of my pantry. I made and refrigerated the sauce yesterday afternoon, because we had last minute dinner quests and I didn't have enough Tilapia. For the sauce, I omitted the salt-intentionally; the red pepper flakes-unintentionally; and doubled the almonds because we love almonds. Everything blended wonderfully in a regular blender. Instead of stove top, I baked at 400F for ~20 minutes in an aluminum foil-covered pan with some Safflower oil. Really yummy. In the future I'll use fresh coconut milk (all I had was the canned stuff) and some of the meat, fresh ginger, and will be sure not to omit the red pepper flakes.

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Reviewer:

Wendie

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Cooking Level: Intermediate

Home Town: Closter, New Jersey, USA

Living In: New Berlin, New York, USA

Reviewed: Jul. 11, 2011

The very best way to serve tilapia. My son made it and told me about it. My husband and I love it! I've made it many times and passed the recipe on to others as my son did with me.

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Reviewer:

Sarah

Cooking Level: Expert

Home Town: Cochrane, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jun. 28, 2011

I liked it... I just wished i made twice the amount of sauce. i used fresh ginger instead of groundginger and it tasted good. my husband liked it too, and he hates fish...;-)

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Reviewer:

afrikeys

Cooking Level: Beginning

Living In: Sacramento, California, USA

Reviewed: May 12, 2011

Delicious!! Absolutely fantastic what the coconut milk adds to the fish! I love it :)

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Reviewer:

cms698

Reviewed: May 11, 2011

IT CAME OUT AMAZING!!!!! I double the ingredients but i also added 2 cloves of garlic and a hand bunch of clinatro...

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Reviewer:

maylenemeas

Reviewed: Mar. 31, 2011

This is so unique, it was the first time I cooked with lemon grass and I wasn't disappointed. I like to purchase thicker cuts of tilapia for this recipe so that it can absorb the flavors. I also use light coconut milk to cut back on the calories. Very nice change to my typical broiled tilapia.

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Reviewer:

The Rodebacks

Cooking Level: Intermediate

Home Town: Lewisburg, West Virginia, USA

Reviewed: Mar. 29, 2011

YUM! I didn't have lemon grass so I added 2 tsp of lemon juice and a little fresh cilantro this was delicious and soooo easy to make love easy things :) thanks

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