Peanut-crusted Tilapia With Frizzled Ginger And ScallionsSource 0

Peanut-crusted Tilapia With Frizzled Ginger And Scallions


Serving 2 people


45 min



Ingredients

  • black pepper Freshly ground black pepper
  • egg 1 large egg
  • flour 2 Tbs. all-purpose flour
  • ginger 1 2x1-1/4-inch knob of fresh ginger, peeled and cut into fine matchsticks (about 1/4 cup)
  • kosher salt Kosher salt
  • salted peanuts 1/2 cup salted peanuts, finely chopped
  • scallions 3 medium scallions, cut lengthwise into fine matchsticks (about 1/2 cup)
  • seasoned rice vinegar 4 tsp. seasoned rice vinegar, or to taste
  • tilapia fillets 2 skinless tilapia fillets (about 4 ozs each)
  • vegetable oil 1/3 cup vegetable oil
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How to make it

  1. In a 10
  2. to 12-inch, heavy, nonstick skillet, heat the oil over medium-high heat until hot.
  3. Add the scallions and ginger and cook, stirring occasionally, until they are just golden, with some green still visible on the scallions, 2 to 4 minutes.
  4. Remove the skillet from the heat, and with a slotted spoon, transfer the vegetables to paper towels to drain (leave the oil in the skillet). Toss the ginger and scallions lightly with salt. Line up three wide shallow dishes.
  5. Put the flour in the first; beat the egg in the second; put the peanuts in the third. Season the tilapia fillets with salt. Dredge one fillet in the flour, shaking off the excess. Dip the fillet in the egg, then coat it with peanuts. Set the fillet on a plate and repeat with the second fillet. Reheat the oil in the skillet over medium-high heat.
  6. Add the tilapia fillets and cook until golden on each side and the flesh is opaque and cooked through, 3 to 4 minutes on each side (reduce the heat if they brown too fast).
  7. Put the tilapia on dinner plates, sprinkle with the rice vinegar and pepper to taste, top with the frizzled vegetables, and serve immediately. Variations
  8. Alternative coatings: Instead of peanuts, try coating the fish with cashews or sesame seeds. Or just season the fillets with salt and pepper and sear them with no coating at all. Serving Suggestions
  9. Serve with
  10. Snow Pea, Scallion, and Radish Salad and Steamed Jasmine Rice on the side.
  11. based on two servings, Calories
  12. 13, Polyunsaturated Fat
  13. 7, Sodium
  14. 420, Fat
  15. 26, Fat Calories
  16. 230, Saturated Fat
  17. 5, Protein
  18. 39, Monounsaturated Fat
  19. 11, Carbohydrates
  20. 450, Cholesterol
  21. 140, Fiber