For lunch today I made a Thai inspired fish and rice dish. I started by chopping onions, celery, and sweet peppers (I was too lazy to peel the garlic today) and added these vegetables to a hot wok with sesame and olive oil. I sprinkled a little salt to the veggies and let them slow cook on medium low while I prepped the fish.
I rinsed the tilapia in cold water and seasoned with salt, pepper, fresh lemon juice, ground ginger, Thai fish sauce, red pepper flakes, and crushed peanuts.
(I would have preferred to use a lime if I had one. The rest of the lemon slice was added to the cooking veggies.)
I then placed the tilapia over the cooking veggies and let slow cook. Just before the fish was done, I sprinkled chopped fresh cilantro on top. I plated the fish and veggie mixture over brown rice and topped with more red pepper flakes, crushed peanuts, and fresh cilantro.