Pan Seared Tilapia Wilted Thai Watercress (water spinach)
Pat dry season tilapia with salt and white pepper lightly flower. Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Serve immediately.
Watercress is a rapidly growing, aquatic or semi-aquatic, perennial plant native to Europe and Asia , and one of the oldest known leaf vegetables consumed by humans. It is a member of the family Brassicaceae , botanically related to garden cress , mustard , radish , and wasabi —all noteworthy for their piquant flavor.
Thai Stir-fried watercress (water spinach)
2 tablespoons smashed whole garlic cloves
3 tablespoons oil
3-5 red smashed medium-sized thai chilies
1 teaspoon thai salted bean paste or thai soy
1 tablespoon oyster sauce
20 stems of water spinach (watercress)
1 tablespoon water
Lightly smash the chilies. Smash the garlic and remove the skin. Set aside. Wash the water spinach and shake it dry. Prepare the vegetable by breaking off the leaves at the base, and then breaking the stems with your hands at about 1.5″ intervals. Leave the top last part of stem intact with the top 2 leaves on.
Heat your wok to HIGH HIGH HIGH. If you’re using an electric stove, leave the stove on high for about 3-5 minutes with the pan full of oil sitting on top. This should get it as hot as it’s supposed to be. You want almost smoking oil, where the oil is dancing around in the pan.
Throw the garlic in, stir quickly until it just starts to turn light brown. If your pan is hot enough, this should be less than 10 seconds. Then throw the vegetable in with the chilies. It should sizzle like crazy. Flip the vegetables and spread out a few times to make sure they evenly cook. Then add the water, bean sauce & oyster sauce, and stir for maybe 1 more minute, until the vegetable is finished. They’re done when the leaves are dark green and wilted and the stem is medium green. Don’t overcook, or they’ll taste bad.