Ingredients
- 1/4 cup shallot, sliced
- 1 tablespoon dill, chopped (fresh)
- 1 tablespoon garlic, minced
- 1 tablespoon ginger root (fresh, peeled and grated)
- 2 tablespoons fish sauce
- 1 tablespoon sesame oil (dark)
- 1 teaspoon ground turmeric
- 1/2 teaspoon freshly ground black pepper
- 24 ounces tilapia fish (4 fillets, each cut into 4 pieces, 6 ounces each fillet)
- 2 tablespoons oil (peanut oil)
- 4 cups sliced onion (vertically sliced, sweet onion)
- 1/2 cup fresh dill (torn, divided)
- 4 green onions (cut into 2 inch pieces)
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons granulated sugar
- 37 grams peanuts (dry roasted peanuts, crushed, 1/4 cup, unsalted)
- 2 lemons, whole (sliced into 8 wedges)
How to Make
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Step 1: Combine the first 8 ingredients in a large bowl, stirring with a whisk until smooth. Add the fish; toss to coat. Cover and chill for 2 hours.
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Step 2: Remove the fish from the marinade. Discard marinade and solids. Combine fish and peanut oil in a bowl; toss to coat.
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Step 3: Heat a large heavy skillet over high heat. Coat the pan with cooking spray. Add onion, 1/4 cup dill, and green onions; stir fry for 3 minutes. Add soy sauce and sugar; stir fry 1 minute. Arrange onion mixture on a platter.
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Step 4: Return the pan to high heat. Add half the fish to the pan and cook 3 minutes. Turn fish over and cook 1 minute or until the fish flakes easily when tested with a fork.
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Step 5: Place the fish on a platter over the onion mixture. Repeat the procedure with the remaining fish. Sprinkle with the remaining 1/4 cup dill and peanuts. Serve with lemon wedges.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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