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Recipe from: ThaiCookingHouse
Servings: 2 to 4
This is a healthy dish that is not only flavorful but also has beautiful presentation. The ginger heightens the interest of the taste by adding a little bit of spiciness. The freshness of green onion adds crunchiness to bites. Both tilapia and red snapper are an excellent choice for the fish. Many people enjoy the medley of summer and autumn colors of this dish. The range of tones is matched by the thorough blending of flavors.
2 tilapia fillets
¼ cup shredded ginger
¼ red bell pepper
1 stalk green onion
2 pickled plums
2 tablespoons pickled plum water
¾ tablespoon Thai black soy sauce
1 tablespoon Thai light soy sauce
2 teaspoons sesame oil
Clean tilapia and pat dry. Remove ginger skin. Shred ginger making about ¼ cup. Clean red bell pepper. Remove seeds and stem. Slice or shred red bell pepper. Clean green onion and remove the white part. Cut into pieces 3 to 4 inches long. Slice green onion lengthwise about ⅛" thick. Remove the pits from the picked plums.
In a mixing bowl, add Thai light soy sauce, Thai black soy sauce and sesame oil. Mix well. In an oven proof dish, marinate the fish with the sauce. Pour the pickled plum water, pickled plum, shredded ginger and sliced red bell pepper on top of the fish. Turn the oven to broil. Place the fish in the oven. Broil for about 10 minutes or until the fish is cooked.
Serve on a plate. Sprinkle with shredded green onion.