Thai-Style Tilapia
A lot of you are anxious about cooking fish you've told me. It is virtually impossible to overcook fish using this method. What you are doing is submerging the fillets in a warm, delicious coconut curried bath. As they simmer, they'll become more and more opaque. If you should cook them longer than needed, the fish simply falls aparts into chunks, no harm done. Probably going into DD.
Shake the skillet a little if necessary to insure that the fillets are covered with the sauce as they cook. These, pictured above, have just been put in the pan.
Vegetable oil
4 shallots, finely chopped (about 3/4 cup)
1 TBSP red curry paste (adjust DOWN to suit your family, I'd start with 1-2 tsp)
2 cups low-sodium chicken broth
1/2 cup coconut milk
4 (6-ounce) tilapia fillet or other similar firm, sweet white fish
2 scallions, green part only, thinly sliced
Freshly ground black pepper and salt, to taste
Fresh baby spinach leaves, if desired
4 cups cooked white or brown rice, for serving
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk and simmer until reduced slightly. Season as needed. Arrange the fish in the pan so the fish is coated with the sauce. Cook until the fish flakes easily with a fork. Add spinach if desired at the end of the cook time to the sauce or you may wish to arrange steamed spinach on the bottom of each plate. If so, top with the fillets. Ladle the sauce over the fish and serve with rice.
Shake the skillet a little if necessary to insure that the fillets are covered with the sauce as they cook. These, pictured above, have just been put in the pan.
Vegetable oil
4 shallots, finely chopped (about 3/4 cup)
1 TBSP red curry paste (adjust DOWN to suit your family, I'd start with 1-2 tsp)
2 cups low-sodium chicken broth
1/2 cup coconut milk
4 (6-ounce) tilapia fillet or other similar firm, sweet white fish
2 scallions, green part only, thinly sliced
Freshly ground black pepper and salt, to taste
Fresh baby spinach leaves, if desired
4 cups cooked white or brown rice, for serving
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk and simmer until reduced slightly. Season as needed. Arrange the fish in the pan so the fish is coated with the sauce. Cook until the fish flakes easily with a fork. Add spinach if desired at the end of the cook time to the sauce or you may wish to arrange steamed spinach on the bottom of each plate. If so, top with the fillets. Ladle the sauce over the fish and serve with rice.