Try this Asian-Style Tilapia with Baby Corn Relish recipe, or contribute your own.

Still searching for what to cook ?

Name: Asian-Style Tilapia with Baby Corn Relish
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/2 ts Ground coriander; 1/2 ts Hot red chilies crushed; 1 tb fresh ginger Minced; 1 tb shallot Minced; 2 tb Oriental sesame oil; 2 tb Oyster sauce; 1 1/2 lb Tilapia fillets about; 8 Green onions (white part; 1 15-oz can Baby corn drained; 1 lb Broccoli rabe (rapini); 1 1/3 lb Regular broccoli; 1/2 c Rice vinegar; 1/3 c Reduced-sodium soy sauce

Find the most delicious recipes here

INGREDIENTS

1/2 ts Ground coriander
1/2 ts Hot red chilies ; crushed
1 tb fresh ginger ; Minced
1 tb shallot ; Minced
2 tb Oriental sesame oil
2 tb Oyster sauce
1 1/2 lb Tilapia fillets ; about
8 Green onions ; (white part
1 15-oz can Baby corn ; drained
ASIAN SAUCE
1 lb Broccoli rabe (rapini)
1 1/3 lb Regular broccoli
1/2 c Rice vinegar
1/3 c Reduced-sodium soy sauce

Servings

INSTRUCTIONS

Rinse fish and place in a heavy plastic food bag with the Asian sauce; seal bag and turn to coat fillets. Chill at least 30 minutes or up to 2 hours, turning occasionally. Lift fillets from sauce; reserve sauce. Arrange fish in a single layer in a 12x17" broiler pan (without rack). Pour sauce into a 10-12" frying pan. Trim broccoli stems or broccoli rabe, then peel if tough. Cut broccoli into 5" lengths about 1/2" thick. Fill a 3-4 quart pan 3/4 full of water and bring to a boil over high heat. Add broccoli or broccoli rabe; cook 1 minute. Lift from water with a slotted spoon and transfer to pan of sauce. Cook onions in water about 30 seconds; add, with corn, to sauce. Broil fish about 3" from heat for 3 minutes. Turn fish over and broil until opaque but still moist-looking in center of thickest part (cut to test), about 2 minutes longer; keep warm on a platter. Stir sauce and vegetables over high heat until boiling; place on a platter beside fish. Asian sauce: Pour oil into a 10-12" frying pan. Place over medium-high heat until oil just starts to smoke, about 2 minutes. All at once, add ginger, shallot, chilies, and coriander. Stir for 30 seconds. At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered, over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.

NOTES

Alert editor

Asian-Style Tilapia with Baby Corn Relish

1/2 ts Ground coriander
1/2 ts Hot red chilies crushed
1 tb fresh ginger Minced
1 tb shallot Minced
2 tb Oriental sesame oil
2 tb Oyster sauce
1 1/2 lb Tilapia fillets about
8 Green onions (white part
1 15-oz can Baby corn drained
 ASIAN SAUCE
1 lb Broccoli rabe (rapini)
1 1/3 lb Regular broccoli
1/2 c Rice vinegar
1/3 c Reduced-sodium soy sauce

Rinse fish and place in a heavy plastic food bag with the Asian sauce; seal  bag and turn to coat fillets. Chill at least 30 minutes or up to 2 hours,  turning occasionally. Lift fillets from sauce; reserve sauce. Arrange fish  in a single layer in a 12x17" broiler pan (without rack). Pour sauce into a  10-12" frying pan.    Trim broccoli stems or broccoli rabe, then peel if tough. Cut broccoli into  5" lengths about 1/2" thick.    Fill a 3-4 quart pan 3/4 full of water and bring to a boil over high heat.  Add broccoli or broccoli rabe; cook 1 minute. Lift from water with a  slotted spoon and transfer to pan of sauce. Cook onions in water about 30  seconds; add, with corn, to sauce.    Broil fish about 3" from heat for 3 minutes. Turn fish over and broil until  opaque but still moist-looking in center of thickest part (cut to test),  about 2 minutes longer; keep warm on a platter.    Stir sauce and vegetables over high heat until boiling; place on a platter  beside fish.    Asian sauce:    Pour oil into a 10-12" frying pan. Place over medium-high heat until oil  just starts to smoke, about 2 minutes. All at once, add ginger, shallot,  chilies, and coriander. Stir for 30 seconds.    At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered,  over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (481g)
Recipe Makes: 6

Calories: 300
Calories from Fat: 69 (23%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 2.8g
Cholesterol 56mg		17 %
Sodium 2158.7mg		74 %
Potassium 1176.3mg		31 %
Total Carbohydrate 29.8g		9 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 21.9g
Protein 33.8g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 300

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe