Recipes
Curried Coconut Tilapia
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 1 c. coconut milk
- 4 lime leaves
- 2 tsp. fish sauce
- 1 1-in. pc fresh ginger, grated
- 1 tbsp. red curry paste
- 3 tbsp. olive oil
- 1 large shallot, sliced
- 1/2 tsp. curry powder
- 1 lb. tilapia filets
- 1/4 c. fresh cilantro, chopped
- 1/3 c. toasted coconut
Instructions:
Bring milk to a simmer, add lime leaves and continue to simmer for 15 minutes. Remove from heat, stir in sauce, ginger & paste; set aside.
Heat 2 tbsp. olive oil on medium high, add shallots and sauté 5 minutes. Toss with curry powder and add 1 more tbsp. olive oil. Continue to sauté 5 minutes before adding fish filets in a single layer.
Cook filets 2 minutes on each side. Pour milk blend over filets, top with cilantro and continue to sauté at a minimal boil for 5-8 minutes. Serve over rice; top with coconut.
Shenandoah Growers suggests:
A German, somewhat dry Riesling wouldn’t overpower these flavors.