Lemongrass-Poached Tilapia with Julienned Vegetables
0
Points®
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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