Roasted Tilapia in Sweet Asian Chile Sauce

Hello everyone, I have to apologize for the sporadic posting. I haven’t been doing much cooking lately, sadly.

To make it up to you, I am going to share a delicious and super healthy dish: Roasted Tilapia in Sweet Asian Chile Sauce. I think it would also work great with another mild white fish, like cod or swordfish. The cool thing about this recipe is that the fish are baked in packets. The original recipe suggests using banana leaves, but I am a busy woman! I refuse to drive around specialty stores looking for banana leaves when I know for a fact that foil packets work just as well.

This technique steams the fish in its own juices and the juices of the sauce you add, meaning it doesn’t come out dry or tasteless. Just the opposite: it is flaky and moist and tender and filled with amazing flavors. And there’s another perk: easy cleanup!

I served it with a side of jasmine rice and some steamed green beans drizzled with a sesame sauce. For that sauce, I simply whisked together: toasted sesame oil, vegetable oil, soy sauce, and rice vinegar, then topped with a sprinkle of sesame seeds.

Read the recipe and the rest of the post here…

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Sesame Soba Noodles with Shrimp

I love the Pioneer Woman’s blog. She takes tons of photos and walks her readers through each step of a recipe. And when I saw her post on sesame noodles, I knew I had to make them. I had every single ingredient in my pantry and fridge. They were calling out to me. I did make some adjustments, though. Her recipes usually call for too much oil or butter or sugar. I prefer lighter cooking. I also don’t like dishes that are just pasta so I took her advice to add veggies and shrimp. I had soba noodles in the pantry which is an Asian buckwheat noodle. You can use any kind of noodle you have or go to the store and try something new!

Read the recipe and the rest of the post here…