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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
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.
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
Calorías: 504kcalCarbohidratos: 21gProteina: 43gGrasa: 29gGrasa saturada: 3gColesterol: 85mgSodio: 880mgPotasio: 774mgFibra: 2gAzúcar: 3gVitamina A: 626IUVitamina C: 25mgCalcio: 111mgHierro: 4mg
Tried this recipe?Let us know how it was!
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
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