Cook time : 15 min | Prep time: 5 min | Serving: 4
- 4 tilapia fillets
- 1/4 cup oflemon juice, plus more lemon wedges for serving
- 1 cup of Italian breadcrumbs
- 1 cup shredded Parmesan
- 1/4 cup chopped fresh parsley
- Kosher salt
- 4 cloves garlic, minced
- Pinch of crushed red pepper flakes
- Extra-virgin olive oil, for drizzling
- Cooked jasmine rice, for serving
- Preheat oven to 204 Degrees Celsius. On a plate or shallow baking dish, toss tilapia in lemon juice. On a second plate, whisk together breadcrumbs, parmesan; and parsley and season with salt. Bread tilapia in breadcrumbs and transfer to a baking dish.
- Scatter garlic over fillets and sprinkle with crushed red pepper flakes. Drizzle with olive oil.
- Bake until tilapia flakes with a fork, 10 to 12 minutes.
- Serve over rice and squeeze with lemon.
Bored of food, lets try parmesan-crust
In healthy eating, we always trust!
A.k.a Tilapia (Malay), Luó fēi yúc (Chinese), Cumēriyāvil (Tamil)
Cook time: 20 min | Prep Time: 5 mins | Serving 4
- 1 large broccoli head, cut into 1/2 thick steaks
- extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tbsp honey
- 2 tbsp. lemon juice
- 1 clove garlic, grated
- 1 piece fresh ginger, peeled and grated
- 907 g of salmon, cut into 4 pieces
- 2 scallions, sliced
- Preheat large cast iron grill pan. Toss broccoli with drizzle of olive oil and season with salt and pepper, set aside. In a small bowl mix together honey, lemon juice, garlic and ginger.
- Meanwhile, grill broccoli until charred, about 2 minutes on each side.
- Rinse salmon and pat it dry. Drizzle with olive oil, and season with salt and pepper. Sear salmon on each side for 4 minutes. Brush glaze on salmon and remove from grill.
- Serve salmon with charred broccoli and additional sauce. Garnish with scallions.
Throw your fish and veggies on the grill for flavor on fleek.
A.k.a Salmon (Malay), Sānwènyú (Chinese), Cālmaṉ (Tamil)
Cook time: 15 min | Prep time: 5 min | Serving: 4
- 453 grams Udon Noodles
- 59 ml of sriracha
- Juice of 1 lime
- 3 tbsp of low-sodium soy sauce
- 2 tbsp sesame or canola oil
- 453 grams of medium shrimp, peeled and deveined
- 2 bell peppers, sliced
- 1 small cucumber, thinly sliced
- 4 scallions, thinly sliced, plus more for garnish
- Lime wedges, for serving
- In a large pot of salted boiling water, cook noodles according to package directions.
- In a small bowl, whisk together sriracha, lime juice, and soy sauce and set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Cook shrimp until pink, about 3 minutes. Transfer to a plate. In same skillet, heat remaining tablespoon oil. Cook peppers, cucumber and scallions until tender, 5 to 6 minutes. Add shrimp, cooked noodles, and sauce and stir until coated.
- Served with lime and scallions.
“Sriracha shrimp with noodles;
Don’t buy one but buy in bundles,
Remember health is important;
Once ill no more u-turn.”
A.k.a udang (Malay), Xiā (Chinese), Iṟāl (Tamil)