Photo of Lemon grass-poached tilapia with julienned vegetables by WW

Lemon grass-poached tilapia with julienned vegetables

2 - 3
PersonalPoints™ per serving
Total Time
37 min
25 min
12 min
For a true fusion version of this lemon grass- and ginger-infused dish, serve with Japanese buckwheat soba noodles. Poaching lean tilapia fillets produces tender, juicy fish that has less risk of overcooking thanks to this more forgiving cooking technique. The reason: This moist-heat method at least partially submerges the fish in the cooking liquid, continually infusing the fish with moisture and flavor as it simmers. Unlike dry-heat methods like roasting or grilling, a couple extra minutes of cooking won’t ruin your dinner when you poach. But be warned, you can’t go much too long or the fish will eventually become mushy.



½ cup(s)


2 Tbsp, fresh, finely chopped

Ginger root

2 Tbsp, fresh, finely chopped

Low sodium soy sauce

2 Tbsp

Uncooked tilapia fillet(s)

1 pound(s), four 4-oz fillets

Uncooked carrot(s)

2 large, julienned

Uncooked scallion(s)

4 medium, julienned


3 Tbsp, fresh, chopped

Cooked soba noodles

8 oz, (buckwheat variety), kept hot


  1. Pour water or stock into a large sauté pan with 2- to 3-inch sides. Add lemon grass, ginger, and soy sauce; 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 fillet, about 2 tablespoons of broth, 1/4 cup of vegetables and 3/4 cup of noodles per serving.