Tilapia braised in spicy coconut cream
A common way to cook fish in Southeast Asia, the key to creating a tasty sauce in which to braise the fish is to saute the spice base until the solids separate from the oil. At this stage, caramelization has set in, and the spice base is at its tastiest.
Ingredients
- 3 to 4 bird’s eye chili chopped
- 2 thumb-sized pieces ginger peeled and chopped
- 4 cloves garlic peeled and chopped
- 1 bunch cilantro roots and stems, chopped
- 1 teaspoon rock salt or ½ teaspoon refined salt
- 2 tablespoons cooking oil
- 2 tilapia fillets
- ½ to ¾ cup coconut cream
- fish sauce
- cilantro leaves (to garnish)
Instructions
- Pound and grind the chilies, ginger, garlic, salt and cilantro roots and stems using mortar and pestle or a small food processor until pasty.
- Heat the cooking oil in a pan. Add the paste. Saute until the solids start to separate from the oil.
- Add the tilapia fillets to the pan. Cook for about a minute then carefully turn over and cook for another 30 seconds.
- Pour in the coconut cream. Season with a tablespoon of fish sauce. Stir gently. Cook just until the sauce simmers.
- Taste the sauce and stir in more fish sauce, if needed.
- To serve, place the tilapia fillet over hot rice. Spoon some of the sauce around it.
- Chop the reserved cilantro leaves and sprinkle over the tilapia.