Thai-Style Tilapia

Thai-Style Tilapia

120
TINY POEM 0

"A very easy yet really interesting way to prepare this fish. Tilapia fillets are simmered in a seasoned coconut milk sauce for a luxurious flavor. These will look beautiful served over a bed of rice. Adjust the amount of spice to your liking by adding more or less red pepper flakes."
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Ingredients

35 m servings 184 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.

Reviews

120
  1. 147 Ratings

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Most helpful positive review

I'll be honest, in the morning when I first made the sauce and did the old "finger dip taste test", I wasn't crazy about the flavor. But when I made the entire dish that evening, WOW! I made a...

Most helpful critical review

The basis was good. I used fresh ginger instead of ground, swapped curry paste for the tumeric,used a whole lemon grass stalk, and omitted the pepper flakes. I also added about 1/8 cup of Fish ...

I'll be honest, in the morning when I first made the sauce and did the old "finger dip taste test", I wasn't crazy about the flavor. But when I made the entire dish that evening, WOW! I made a...

The basis was good. I used fresh ginger instead of ground, swapped curry paste for the tumeric,used a whole lemon grass stalk, and omitted the pepper flakes. I also added about 1/8 cup of Fish ...

This recipe has some Potential but needs to be worked on ... So ,I tried making it the way we make Indian Curry with Thai Blends ,can call fusion sorts.made paste of Fresh ginger, garlic 4 clove...

This is a very good recipe. I used garlic chili paste instead of crushed red pepper to give it an authentic Thai flavor. Would definitely recommend making this dish.

As a Thai food loving family we all agreed this was fantastic! The flavors all came together nicely, I couldn't find lemon grass so I used lemon zest. I'm also not a fan of nuts in my food so fi...

Do you remember the movie, 'Amadeus?' The part when Salieri was performing a little march in Mozart's honor of meeting. Mozart took the silly little tune and turned it into something great. Th...

This recipe is simply awesome!! It's soo tasty, you can't get enough of it. My boyfriend told me this was the best fish recipe he ever tasted and I agree with him... I suggest to double the sauc...

We are huge thai fans and this was extremely disapointing.

Very good. Doubled the sauce as suggested and added canned pineapple. Served over rice. Yum.