Thai-style tilapia and pak choi

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I love Thai food, and recently came across a recipe for Thai-style steamed fish. So of course I took it and made it my own based on what I had in the house. I had just brought home some fresh pak choi (an Asian vegetable like cabbage) from the farm I’m working on. I also had one more tilapia fillet in my freezer, and a lemon in my fridge. So…
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Ingredients:
  • 1 tilapia fillet
  • 4 small bunches pak choi, rinsed and roots cut off
  • 1/2 lemon + juice
  • Garlic powder
  • Sea salt
  • Thai red chili spices
  • Olive oil
  • Aluminum foil
Step 1: Cut a square of aluminum foil, roll up the sides a bit so the oil doesn’t run out. Pour about 2 tbsp oil in, add a bit of spices. Put the tilapia on top, and another sprinkle of spice. Then squeeze half the lemon juice, and add a slice or 2 for good measure.
Step 2: Arrange the pak choi around the fish, sprinkle garlic and sea salt over it all.

Step 3: Roll up the sides and seal the top, leaving space for steam to circulate. Put in the top part of a steamer.

Step 4: Boil water underneath the steam basket. Let this cook for about 20 minutes, or until the greens are wilted and the fish is white and flakes with a fork.

The greens have a tangy bitterness from the lemon juice, and the fish’s natural flavors complement the bite of the red Thai chili spices. It smells lovely, and tastes fantastic! Plus it is only 400 calories!

Nutritional Info
  • Servings Per Recipe: 1
  • Calories: 403.4
  • Total Fat: 30.6 g
  • Cholesterol: 55.0 mg
  • Sodium: 2,553.3 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 6.6 g
  • Protein: 26.4 g
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