Tilapia Stew
Tilapia Stew
Cold outside? Stuffed up? This tilapia stew is exactly what you need. The soup is full of napa cabbage, tomatoes, onions, garlic, and ginger with a sour and spicy broth flavored with lime juice, bird’s eye chilies, cumin, and mustard seeds. The soup is rounded out with tilapia for aquatic protein. It all comes together in one pot; ready in 30 minutes. Garnish with chopped herbs and more bird’s eye chilies if you want more heat.
Ingredients
- vegetable oil
- 1 medium white onion chopped
- 4 garlic cloves minced
- 2 tbsp ginger grated
- 2 red bird’s eye chilies finely chopped
- 1 tsp ground cumin
- 1 tsp mustard seeds
- 1 tsp black pepper
- 2 lbs tilapia fillets
- 4 roma tomatoes diced
- 1 small napa cabbage chopped
- 2 limes juiced
- 8 cups water
- salt to taste
Garnish
- parsley chopped
- cilantro chopped
- red bird’s eye chilies finely chopped
Instructions
- Heat up the oil in a large pot over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic, ginger, cumin, mustard seeds, pepper, and chilies.
- Add in the tilapia, tomatoes, napa cabbage, lime juice, water, and salt.
- Simmer for 20 minutes until the tilapia fillets flake in the soup.
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