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Photo of Lemongrass-Poached Tilapia with Julienned Vegetables by WW

Lemongrass-Poached Tilapia with Julienned Vegetables

0
Points® value
Total Time
37 min
Prep
25 min
Cook
12 min
Serves
4
Difficulty
Easy
For a truly fusion version of this lemongrass- and ginger-infused dish, serve with Japanese buckwheat soba noodles.

Ingredients

Mineral water

1½ fl oz, fish stock or vegetable stock

Lemon grass

2 tbsp(s), fresh, finely chopped

Ginger root

2 tbsp(s), fresh, finely chopped

Low sodium soy sauce

2 tbsp(s)

Uncooked tilapia fillet

1 pound(s), filets, four 4-oz pieces

Carrots

2 large, julienned

Uncooked scallions

4 medium, julienned

Cilantro

3 tbsp(s), fresh, chopped

Instructions

  1. Pour stock (or water) into a large sauté pan with 2 to 3-inch sides. Add lemon grass, ginger and soy; simmer for 5 minutes over medium-low heat.
  2. Place tilapia in pan; top with carrots and scallions. Cook until fish flakes easily with a fork, about 5 to 7 minutes. Top with cilantro and serve over noodles. Yields 1 piece of fish, about 3/4 cups noodles, 1/2 cup of broth and 1/4 cup of vegetables per serving.

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