Dilled Tilapia

Dilled Tilapia

I first had this at a Vietnamese restaurant, of all places. It was made and served on a cast iron sizzling plate which created a lovely crust on the base, and was accompanied by hot, steamed rice, I wanted for nothing more!

At home, I pan-fry it which is also delicious.

Ingredients

1 lb. any bone-in or filleted white fish, cut in steaks or chunks

1 bunch dill, minced

1 green chili, minced

3-4 green chilies, slit or cut in rounds

1/2 tsp. turmeric powder

1 onion, sliced fine

1 tsp. ginger paste

4 Tbsp. vegetable oil

1 tsp. nigella/kalo jeera seeds (optional)

salt to taste

Directions

1. Toss fish pieces with salt and turmeric powder and set aside for 15 minutes.
2. Pour oil into a cold skillet, followed by nigella seeds and minced green chilies.
3. Place skillet over medium-high heat until seeds and chilies begin to sizzle.
4. Add onions and stir-fry until translucent.
5. Add ginger paste and salt to taste, stir-fry until oil resurfaces and lower heat to medium.
6. Place fish pieces on the onions, sprinkle one-third dill over fish, cover and cook for 3 minutes until lightly browned.
7. Add 1/2 cup hot water around edges of pan.
8. Flip fish over carefully, so as not to break pieces, sprinkle another one-third dill over fish, cover and cook for another 3 minutes until fish is cooked and flakes easily.
9. Garnish with remaining dill and slit green chilies and serve with steamed, long-grain rice.