A quick and easy weeknight meal, with a little bit of knife work . You could really use whatever peppers you like, or put it over grits or polenta if that sounds better than rice.
Ingredients
- Tilapia
- Fresno/peri peri peppers
- Leeks 1/2 inch dice
- Shallot brunoise
- Garlic microplaned
- Ginger microplanes
- Tomatoes diced fresh or can
- Lemongrass one inch chunk, bruised
- Lime zest and juice
- Rice
Sauce
- Fish sauce
- Sugar
- Mirin
- Sesame oil
- Rice vinegar
- Chili oil
Instructions
- Add oil and peppers, leeks, shallot, garlic, and ginger in small saucepan over medium heat. Cook for a few minutes until everything is soft and smells good. Add tomatoes, lime juice. Reduce heat and let simmer.
- Season fish with oil, lime juice, salt, and pepper. Broil until cooked through, but tender.
- Combine everything for sauce in small bowl.
- Over bowl of rice, spoon over tomato/leek mixture, then fish, then spoon over sauce.