- 1/2 cup coconut milk
- 6 whole almonds
- 2 tablespoons chopped white onion
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1 teaspoon chopped fresh lemon grass
- 1/4 teaspoon salt
- 4 (4 ounce) fillets tilapia
- salt and pepper to taste
- 1/2 teaspoon red pepper flakes, or to taste
- 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.
06/02/2019
recipepes.com
thai-style tilapia, recipe
PT15M
PT1H
5
455 calories
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