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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.
- Mortar and Pestle
- 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
- 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
- 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.
If you like this recipe you might also like one of these.
This recipe was inspired by the following two wonderful recipes.