Coconut Milk and Citrus Tilapia With Fennel Tea Black Rice


3 pieces fillets of tilapia, sliced into two
1/8 teaspoon cayenne pepper flakes
1 teaspoon ginger oil (or 1 inch of ginger, grated or just cut in slices if you can’t get <
3 tablespoons of cilantro, roughly cut
2 cups of panko crumbs
3 tablespoons cilantro, finely chopped
1 tablespoon grated ginger
Salt and pepper to taste
add more cayenne flakes or chile powder for a spicier crust


Mix all the marinade ingredients together in a shallow dish or bowl. Make sure it is big enough to contain all the marinade and the submerged fish.
Submerge the fish, making sure everything if covered. If the marinade does not completely cover the fish, feel free to add a little water.
Let marinade in the refrigerator for about 1 hour. Since the marinade has a good amount of citrus juice, leaving the fish to long make breakdown the meat or slightly cook the fish. So, be careful not to forget about it.
Preheat the oven to 400°F
In a small bowl, mix the panko, cilantro, ginger, and zest. I prefer to bread my fish by spreading the mixture on a plate, but this could also be done in a bag.
Cover both sides of the tilapia with the panko mixture and then place on a metal cooking pan that is covered with aluminum foil (for easier clean-up). Repeat for all the pieces of fish.
Cook the fish for about 10-15 minutes (depending on the thickness of the fish) or until flaky.
When finished cooking, let rest for 5 minutes. Then, serve with arugula salad and fennel tea black rice.


This recipe combines marinating the fish in coconut milk and citrus juice with baking in a panko and zest crust to give the fish a bright and fresh taste. Marinade in the coconut milk is going to help get rid of any fishiness in the tilapia and will also give a little sweetness and fat. Although I used tilapia in this recipe, it also works will salmon and catfish.

I also like to serve this with Fennel Tea Black Rice.




Friday, March 25, 2011 - 7:40am


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