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the goods
you will need: 4 inch piece of lemongrass 2 inch knob of fresh ginger 4 cloves garlic 2 birsdeye / thai chillies 1 shallot 6 coriander roots (optional) juice 1 lime (more to serve) peanut oil 500g / 1 lb tilapia fillets 2 tspn nam pla (fish sauce) 1/2 tspn sesame oil 2 tspn tamari soy sauce 2 tspn ponza sauce 1 head of iceberg lettuce fresh coriander / cilantro
you will need:
time: 15 minutes active
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Tilapia San Choi Bao Quick, light, tasty, spicy, fun and cheap. I love a dish which shares the same adjectives used to describe myself! Seriously, I had forgotten that San Choi Bao is as fun to cook as it is to eat. My dear Brookie waved her immersion blender around the kitchen twice whilst I was visiting her last week and before I could pour the wine, dinner was cooked. Using a light, white fish fillet instead of meat makes this super light. But feel free to use chicken or pork in this recipe. If you can stretch the effort, find a bunch of shiso leaves from a Japanese grocer. Line each lettuce cup with shiso and a tumble of hot fish. Succulent, mouthwatering and very, very more-ish. Not to mention utterly guilt free! Chop the ginger, shallots, lemongrass, garlic cloves and chilles . Toss them into a blender with the lime juice and 1 tspn oil. Blitz into a paste. Some small, dried shrimp and peanuts would add some oomph at this point, but you won't miss them. Pre heat 1 tblspn of oil in a skillet. Add the spice paste and allow to bloom Blend the fish fillets until coarsely ground / minced Add the fish to the skillet and stir around with a wooden spoon so that nothing is scorching. Add the various sauces. Cook until the fish is just done, remove from the heat and serve immediately with a bowl full of crispy, cool, crunchy lettuce leaves Fresh lime wedges, sprigs of coriander / cilantro, chopped water chestnuts and extra diced chillies can all be added.
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