Vahe and I love fish, and when summer comes around – he usually goes at least once a week. However, my fish-cooking-variety is lacking, so I like to try new recipes and ways to cook fish. This one is definitely a keeper! I love love love lemongrass, and, as usual, it adds a great flavor in this dish. Yum!
PS – If you are not familiar with lemongrass, you don’t want to actually eat the stalks, unless you have minced them for a recipe (which you also could do for this one). They give great flavor and work well as a garnish – but not really that great to eat.
1 1/2 cups vegetable stock or broth
2 stalks lemongrass, cut into 2-3 inch pieces and smashed
2 Tablespoons minced ginger root
2 Tablesboons soy sauce
1-pound tilapia fillets (usually about 4 fillets)
1 cup shredded carrots
cilantro to garnish
1. In a deep saute pan, combine stock, lemongrass, ginger and soy sauce. Bring to a simmer over medium heat.
2. Place the tilapia fillets in the pan and cook until fish is done, about 3-4 minutes each side.
3. When the fish has almost cooked through, top each fillet with shredded carrots, and cover the pan until finished cooking, about 1-2 more minutes. Garnish with cilantro, and serve with a squirt of lime.