J
Jeanh
Guest
INGREDIENTS
4 (4 oz) tilapia fillets
2/3 c. all-purpose flour
1/2 tsp. ground black pepper
2 Tbsp. wok oil (grapeseed or vegetable oil work great, too)
1 (14oz) can light coconut milk
2 Tbsp. panang curry paste (or any red curry paste)
1/4 c. water
1 Tbsp. palm sugar (or brown sugar)
2 Tbsp. fish sauce
2-4 whole wild lime leaves
Jasmine rice, cilantro and lime wedges for serving
DIRECTIONS
- Pat each of the fish fillets dry with a paper towel, then cut into quarters. Stir together the flour and pepper in a pie plate or shallow dish. Place the fish pieces into the pie plate a few at a time and coat them with the flour mixture. Shake off any excess flour and set aside.
- Heat the wok or vegetable oil in a large skillet over medium-high heat. Once hot, lay half of the fish pieces to the pan in a single layer. Cook for 1-2 minutes per side, until crisp and brown. The fish doesn’t need to be cooked all the way through at this point because it is going to simmer later on. Once crisp, remove from pan and set aside. Repeat this process with the remaining half of the fish pieces.
- Reduce the heat to medium and wipe out any excess oil in the pan, then add half a can of coconut milk. Cook, stirring occasionally, until the coconut milk is hot and foamy. Add in the curry paste and stir for about 2 minutes to work it into the coconut milk, using the back of a wooden spoon to break up any large pieces.
- Add the rest of the coconut milk, as well as the water, sugar, fish sauce, and lime leaves (if using). Stir for one minute, then return the fish pieces to the pan. Spoon the curry sauce over the top of the fish. Reduce the heat to low and let simmer for 10-12 minutes, or until fish has cooked through. Discard lime leaves.
- Garnish with cilantro, and serve on a bed of jasmine rice with lime wedges for squeezing.
