This is a great dish for spring and summer. It’s also healthful, and bursting with flavor.
Salt (to taste)
Pepper (to taste)
Start by sautéing minced garlic and ginger in a bit of olive oil until it’s caramelized and golden brown. Deglaze the pan with white wine, along with a touch of vinegar, and let it reduce. When it’s reduced, remove it from the heat, then let it cool for a bit.
Next, add a good handful or two of cilantro to a blender, along with a can of coconut milk, and your garlic and ginger (reserve a bit of garlic and ginger for later), lime, and a few leaves of Thai basil.
Add a bit of honey, lime, salt, black pepper, and cayenne pepper, and blend everything until it’s a fine puree.
Next, strain it through a fine sieve, then set it aside.
Next, add your reserved garlic and ginger to a sauce pan, along with several tablespoons of soy sauce, and a bit of chili sauce. Allow it to reduce over medium heat until it thickens, then remove it from the heat, transfer it to a bowl, then whisk in a bit of honey.
Now that your gazpacho and sauce are ready, season your tilapia with a bit of salt and pepper, then sauté it on high heat until it’s golden brown on both sides.
When the fish is done, add your gazpacho to a bowl, then add your fish, along with fresh cilantro and Thai basil. Drizzle a bit of your sauce over the fish, then drizzle more sauce around the gazpacho (the gazpacho is meant to be eaten with the sauce and not by itself).