Step-by-Step Guide to Make Super Quick Homemade Spicy Thai tilapia with rice and eggplant
Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Ultimate Spicy Thai tilapia with rice and eggplant. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Spicy Thai tilapia with rice and eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Thai tilapia with rice and eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spicy Thai tilapia with rice and eggplant is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Spicy Thai tilapia with rice and eggplant estimated approx 30 mins.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Spicy Thai tilapia with rice and eggplant using 11 ingredients and 7 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Spicy Thai tilapia with rice and eggplant:
- Tilapia filet
- 1 tilapia filet
- 1/4 cup spicy Thai sauce
- 1 stick celery
- 1/2 cup snow peas
- Rice
- 165 grams chicken fried rice uncle bens
- Eggplant
- 4 slice eggplant
- 4 dash balsamic oil
- 30 grams goat cheese
Instructions to make to make Spicy Thai tilapia with rice and eggplant
- marinate tilapia with Thai sauce minimum 4 hours, max a day
- preheat oven at 400°F
- bring 2 cups of water to a boil for the rice
- cut veggies to cook with filet
- add 1/4 cup of water in Corning ware with the filet and vegetables place in oven for 20 minutes, or until tilapia is tender and white inside
- add rice to boiling water with pre mixed sauce and a tablespoon of margarine, bring to low heat and cook rice for 15 minutes or to your liking of tenderness in rice texture
- cut slices of eggplant, put in a pan and soak each slice with balsamic oil on both sides of sliced eggplant. do not put too much oil, there shouldn't be any left in the pan. cook on low for 2 minutes each side. add goat cheese once all ingredients are on your plate.
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