Vietnamese · Dinner
Stir Fried Tilapia With Lemongrass And Chili
Tilapia fillet strips stir-fried over high heat with lemongrass, garlic, red chili and fish sauce, finished with sugar and lime juice for a sweet-savory balance. Topped with fresh cilantro and scallion, served hot over steamed white rice.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
410Calories
37.2gProtein
11.8gFat
39.5gCarbs
7.4gSugar
2.3gFiber
1180mgSodium
94mgChol
1.9gSat Fat
680mgPotassium
75mgCalcium
2.4mgIron
1.9mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Cut the tilapia into 1-inch strips, pat dry, and toss with turmeric and salt.
2
Heat vegetable oil in a wok over high heat until shimmering. Add minced lemongrass and garlic, stirring 30 seconds until fragrant.
3
Add tilapia strips in a single layer, cooking 2 minutes per side until edges turn golden and flesh flakes easily.
4
Add sliced chili, fish sauce and sugar, tossing 1 minute over high heat until the sauce glazes the fish lightly. Remove from heat, stir in scallion and lime juice until scallion wilts. Spoon over 110g steamed white rice, scatter cilantro on top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g tilapia fillet
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 22 red chili
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 1 tsp1 tsp turmeric-ground
- 22 scallion
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp4 tbsp cilantro
