The original recipe called for Tilapia but I don’t have any so I will be using Scrod. You can basically use any firm white fish. So let’s imagine that you are heading over to Bangkok tonight with all the wonderful flavors and textures that Thai food is known for.
Salt and pepper tilapia on both sides (to taste) and place in pan. Spoon vegetables and sauce on top of fish. Turn heat down to an active simmer. Cook 2-4 minutes on each side, depending on thickness. Fish is done when it’s opaque all the way through and flakes easily with a fork.
Serve immediately with lime and cilantro. This dish goes especially well with a side of Jasmine Rice or Rice Noodles.