October 04, 2010

Red Curry Tilapia

I've been trying to cook more fish recently because well, it's tasty and good for you!  Sadly, I just now realized that my fish cooking includes salmon and yes, more salmon.  I bought a bag of tilapia fillets a few weeks ago so this night was a good night to venture out.  This fish is a good starter since it's fairly easy to cook, mild in flavor and you can basically add anything to it for a tasty, tasty meal. 

My brother gave me a huge book of asian cooking and there was a recipe for fish with coconut.  Perfect!  Granted, in  my quest to cook healthier...curry probably isn't the best way to go. 

Red Curry Tilapia
Serves 3

2 tbsp veg. oil
3 tilapia fillets (you can use another mild fish like cod)
5 tbsp flour
1 garlic clove, minched
2 tbsp red curry paste
1 can coconut milk
2 tomatos, cubed (or in my case, 1 can whole tomatoes chopped)
10 fresh basil leaves
white rice to eat with the curry
1 tsp garlic powder
1 tbsp fish sauce

1. Clean and wash the fillet and cut into cubes.  Dry with a paper towel.  Put the flour into a plate, mix in salt and pepper and the garlic powder.  Coat the fish cubes in the flour.
2. In a hot pan, cook the coated fish and stir-fry for a good 4-5 minute until they brown and are almost cooked all the way through.
3. In a small bowl, mix the coconut milk, garlic, curry paste and fish sauce.  Pour the mixture over the fish and bring to a boil.  Next, add in the tomatoes and a little of the tomato sauce from the can.  Turn it to medium and just let it cook for a little bit longer.
4. Chopped the basil and add it to the mixture.  Give it a taste test and see if it needs more curry, fish sauce or salt/pepper.
5. Serve with rice and enjoy!

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