The first step was a reconnaissance mission to the store. Instead of usual walk to the store, I decided to drive to TJ’s – I was out of honey and I could make a detour to the people who have a cabinet of honey outside their garage. Put the money through the slot, take a jar. Then, of course, TJ’s didn’t have rice noodles or ginger or an acceptable piece of tilapia. They had exceedingly cheap, frozen tilapia from China. In my head I heard a little voice, much like I expect Pam’s to sound, telling me, “tilapia is a fine fish to eat – if it’s US farmed. (US and Canada farmed fishes are often okay, it’s the SE Asia farming that’s not so great.)” Oh, right, she did say that. I just have no idea what her voice sounds like. So I set down the $4/lb fish, make a quick detour next door for ginger, came home to unpack my loot, and headed to New Seasons. As usual.
There I found a “good” farmed fillet from Ecuador and the all-important rice noodles. I sautee my red onion, grated in some ginger, tossed in cubed mango, and sprinkled some chili oil.
Once this had cooked down a bit, I threw in the tilapia and sort of buried it under the mango and onion. Once it started the flake, I tossed the lot over some rice noodles.
Despite the warning on the bottle, the chili oil wasn’t all that hot (and I’m a girl who buys mild salsa). I started out cautiously, adding more and more until finally I had my plate in front of me and began dousing the finished product. Maybe it’s because I didn’t add much ginger, but I couldn’t taste much beyond the mango. Still, it was tasty and unlike any other fish dish I’ve made.
And, since today is all about the overhead shots (apparently), here’s a gratuitous picture of my latest round of garden tomatoes.
Oh, and I really recommend that you finish off the meal with a chocolate covered coconut fruit bar, to complete the tropical theme.