Poached Thai Tilapia with Jasmine Rice
Over a year ago
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Ingredients
- 2 whole tilapia, gutted, cleaned and descaled
- 1 tbsp. oil
- 1 red pepper, sliced
- 2-3 tsp. Thai green curry paste
- 3cm piece fresh ginger, grated
- 400 ml can coconut milk
- 200 ml semi skimmed milk
- 150g Thai jasmine rice
Accompaniment
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Description
Traditional Thai fish dish that will definitely remind you of the Orient
Method
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1
1. Make 3 slits in each side of the tilapia and season.
2. Heat the oil in a large frying pan and fry the pepper, Thai curry paste, ginger and 2 tbsp of the coconut milk for 30 seconds. Stir in the remaining coconut milk and milk. Add the tilapia and bring to the boil. Cover and simmer gently for 10 minutes. Turn the tilapia over and cook uncovered for 5 minutes or until the flesh is cooked.
3. Meanwhile cook the rice according to the pack instructions and drain.
4. Remove the tilapia and set aside, bring the sauce to the boil and cook for 5 minutes to reduce and thicken slightly.
5. Serve the tilapia on top of the rice and pour over the sauce.
Serve garnished with chopped coriander.
Chef's Tips
Try adding shredded pak choi to the sauce for the final five minutes
Can I use fillets, and if so,how long should they be cooked?