4 Yalelo Tilapia Loins
3 tablespoons shallots, chopped
2 cloves garlic, chopped
2 stalks lemongrass, peeled and sliced
1 tablespoon green curry paste
14oz coconut milk
2 tablespoons fresh ginger, minced
2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon lime zest
3 tablespoons olive oil
Salt and black pepper to taste
Preheat an oven to 400ºF.
In a sauté pan over medium heat, add shallots and garlic. Cook 1–2 minutes, stirring often. Add lemongrass and cook for 1 more minute. Add curry paste, coconut milk, ginger, fish sauce, sugar and lime zest. Reduce heat to a simmer and stir frequently until sauce thickens. Remove lemongrass.
While sauce is cooking, add olive oil to a sauté pan; sauté tilapia loins until brown on one side. Turn and place sauté pan with fish in preheated oven for 5 minutes.
Spoon curry sauce into 4 large bowls. Place one tilapia loin in each bowl; season to taste with salt and pepper and serve with basmati rice and steamed broccoli.