What We Ate Wednesday


The boys are doing so much better with eating and actually prefer to eat whatever I'm eating which makes things even more fun. They're both quite the beggars and when I bring my lunch over to eat while playing with them, after they eat at 1pm, they'll come from wherever they are in the room as soon as they spot the bowl. I give them little tastes and they do really well with it. I've made several dishes this week that I've then been able to feed the babies the next night and it's so much fun to do it this way, not to mention it's a lot less work.

We try to do 'Fish Sundays' since we've inevitably had a big breakfast out after church, or some sort of junk food over the weekend. Sunday evenings we don't have any help with the babies, most of the time at least, so it's the toughest night to get dinner made as both Dave and I are involved with the entertaining, feeding, then bathing/bedtime routine. So usually I'm not too adventurous with my fish recipes and just grill something up while some rice is cooking and then steam a vegetable to go along with it. Simple, and good enough, but Dave was pleasantly surprised with this dinner which was so much better than typical Fish Sunday. There weren't any bones in the tilapia so it was easy to crush some up with a fork, and do the same with the rice. The babies enjoyed it too!

Tilapia with Coconut Ginger Fried Rice
based on recipe by Fresh and Foodie

2 5-ounce tilapia filets  
1 cup uncooked rice (I used 3/4c brown jasmine and 1/4c white jasmine)  
2 1/4 cups coconut milk (I used a mix of full fat and light)
1 cup snow peas 
3 tablespoons vegetable oil  
2 tablespoons ginger, finely grated  
2 cloves garlic, minced  
3 scallions, thinly sliced, white and green parts separated
1/2 cup diced bell pepper (yellow, orange and/or red)   
1/3 cup cilantro, chopped  
2 tablespoons fish sauce  
2 teaspoons Sriracha  
Juice of 1/2 lime

Combine the coconut milk and rice in a medium sauce pan and bring to a boil. Then lower heat to medium-low, cover, and simmer for 30 minutes. Check rice, you may need to add a little bit of water.  While rice is cooking, I used a steamer basket and steamed the snow peas for 2 minutes, then set aside. Once the rice is done cooking, preheat a wok or large skillet over high heat. Add vegetable oil and heat until shimmering. Add garlic and ginger and cook, stirring constantly, for one minute.  Add the bell pepper and cook until softened, several minutes. Add the coconut rice and cook for four minutes, stirring constantly. Add white parts of scallions and half the cilantro; cook for two minutes. Add the fish sauce; cook for a minute. Add Sriracha, green parts of scallions, snow peas and remaining cilantro. Squeeze the juice of half a lime on top, and stir to combine. Remove from heat.

While rice is cooking (or immediately after), heat a skillet over medium high heat and add a little oil. Season the fish with salt and pepper then add to the pan, cooking for 3-4 minutes per side, though it really depends on the thickness of the fish. Serve fish atop the fried rice.

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