For a more detailed recipe with additional tips, visit my my original blog post here
Ingredients (serves 2) 1-2 tilapia fillet (I used one because they were huge!) 2 cups of rice (white or brown, refer to the basics if you need guidance) 3 heads of broccoli, cut into bits 3 leafs green kale, cut in slivers 4 carrots, cut into pieces 1/2-1 cup of peanuts, minced. 3/4 cup sweet chili sauce, to taste (sometimes I really pile this stuff on) salt & pepper to taste 1 tablespoon olive oil
Directions 1. Cut up your vegetables and your peanuts 2. Cook the rice, here’s how. 3. Steam your vegetables. If you need guidance, refer to full recipe 4. While your veggies are cooking, cook the fish! 5. Pat your fish dry 6. Season it with sale & pepper, to taste. 7. Warm the oil in the skillet over medium-high heat. You’ll know the pan is ready for your fish once a small flick of water sizzles on contact. 8. Throw in the fish! (if it’s frozen, cover it at this point) 9. Cook the seasoned side for 2-3 minutes without bothering it. 10. Once the underside is gold and crispy looking, flip it over and season with sale & pepper. 11. Cook for another 2-3 minutes. You’ll know it’s done when the fish flakes away easily and no pink flesh can be seen. 12. Once everything is done cooking, put your rice in your bowls and drizzle with 1/4 a cup of sweet chili sauce. 13. Once your finished with the rice, throw the vegetables and tilapia on top of the rice, sprinkle the peanuts on top and drizzle the remaining chili sauce over that. 14. Enjoy!
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