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La primera vez que comí tilapia chisporroteante fue en un restaurante mexicano de Crosby, Texas, llamado Iguana Joes. He mirado si hay una versión tailandesa y no la hay exactamente pero de marisco chisporroteante sí. Así que, después de investigar, combiné un par de ellas y llegué a esto.

Tilapia chisporroteante

Imprimir Receta

Sizzling Tilapia

I had sizzling tilapia for the first time at a Mexican Restaurant in Crosby, Texas called Iguana Joes. I looked to see if there is a Thai version and there isn’t exactly but of sizzling seafood yes. So after researching I combined a couple together and came up with this.

Tiempo de preparación10

Tiempo de cocción20

Tiempo total30

Plato: Plato principal

Cocina: Centro de Tailandia

Keyword: Tilapia, pescado

Raciones:

Calorías: 504kcal

Cost: $15

Equipment

Wok
Oven
Mortar and Pestle

Ingredientes

4 Tilapia Fillets Boneless if possible

For the paste

1 tablespoon Coriander Seeds
3 tablespoon Garlic Minced and fresh if possible
2 tablespoon Lemongrass Chopped
1 tablespoon Thai peppers Chopped

Other ingredients

1 tablespoon Oyster Sauce
1 tablespoon Soy sauce Lite
3 tablespoon Canola oil
1 Cup White onion Chopped
1 teaspoon Black pepper
½ teaspoon Stevia
½ teaspoon Salt
½ Cup Butter Alternative, healthier butter if possible

Toppings/ For serving

1 Cup Thai basil Fresh with leaves plucked off
1 teaspoon Fish sauce
1 Cup Green onions Chopped
3 tablespoon Wine Rice or white wine
1 Lime Cut into thin wedges

Elaboración paso a paso

In a mortar with pestle or in a food processor make the paste ingredients into a paste.
Heat the oil in the wok over medium heat.
Stir-fry the paste until it is fragrant, then stir in the onion, some of the basil leaves, oyster sauce, soy sauce, stevia and black pepper and stir-fry until well mixed together and set aside.
Heat the oven to 450.
Melt the butter alternative and place on the cooking sheet and coat the pan evenly.
Place the tilapia fillets on the cooking sheet spaced evenly.
Add the topping you made with the wok on top of the fillets covering evenly. Alternatively, you can flip the fish while cooking and add the topping at the end.
Bake on the middle rack for 15 minutes checking and flipping if you can without messing it up to make sure it does not burn.
Serve with remaining toppings and rice or whatever you choose for your side dishes.

Notas

As always, our nutrition facts were calculated by a computer api and some ingredients were not exactly calculated, there was no lite soy sauce or alternative butter option so values will be slightly better with those corrected. If you have any special nutrition concerns you should always check it out with your physician as your situation is fact dependent. Our healthy Thai recipes are as healthy as we can make them using what we know. We are not dietitians or nutritionists so follow up with a specialist if needed and let us know what we can do better in the comments section below. 🙂

Nutrition

Tilapia tailandesa chisporroteante

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Esta receta está inspirada en las siguientes dos maravillosas recetas.

https://schoolofwok.co.uk/tips-and-recipes/seafood-pad-cha-ta-lay-pad-cha

https://www.myrecipes.com/recipe/sizzling-flounder