Thai Basil Fish with Tangy Mango Salad and Jasmine Rice
Tips for Experienced Cooks
1. Consider searing the fish until you get a nice golden crust to add extra texture and flavor. 2. Experiment with other complementary herbs like cilantro or mint in addition to Thai basil for added complexity. 3. Make a quick gastrique by reducing the lime juice and vinegar with sugar to drizzle over the fish for an elevated taste.
Step 1: Cook the Jasmine Rice
Cook the jasmine rice according to package instructions.
- 1 1/2 cups jasmine rice
Step 2: Prepare the Mango Salad
In a medium bowl, combine the diced mango, cherry tomatoes, sliced shallots, lime juice, and fish sauce. Toss to coat and set aside.
- 1 mango, peeled and diced
- 1 cup cherry tomatoes, halved
- 2 shallots, thinly sliced
- 1 lime, juiced
- 2 tablespoons fish sauce
Step 3: Cook the Fish
In a large skillet, heat a tablespoon of oil over medium-high heat. Add the garlic and red pepper flakes and cook for 30 seconds. Then add the pieces of tilapia or other white fish and cook for 2-3 minutes per side, until the fish flakes easily with a fork.
- 1 tablespoon oil
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 pound tilapia or other white fish fillets, cut into 1-inch pieces
Step 4: Finish and Serve
Once the fish is cooked, remove from heat and gently fold in the fresh Thai basil leaves. Serve the Thai basil fish immediately over the cooked jasmine rice, with the mango salad on the side.
- 1 cup fresh Thai basil leaves
Meat, Eggs, & Dairy
- 1 pound tilapia
Fresh Produce & Herbs
- 1 whole mango
- 1 cup cherry tomatoes
- 1 cup Thai basil leaves
- 2 whole shallots
- 1 whole lime
Pantry Items
- 1 1/2 cups jasmine rice
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
Seasonings & Spices
- 2 cloves garlic
- 1 teaspoon red pepper flakes
- to taste salt
- to taste pepper
