Vietnamese Lemongrass Tilapia with Brussels Sprouts and Bok Choy

• 6 oz tilapia
• 1.25 cups cooked brussels sprouts (from 1.56 cups raw)
• 1 cups cooked bok choy (from 2 cups raw)
• 1 tbsp fish sauce
• 2 limes, juiced
• 1 tbsp minced lemongrass
• 1 tbsp grated ginger
• 1 cup water
• fresh cilantro, chopped

• 12 oz tilapia
• 2 1/2 cups cooked brussels sprouts (from 1.56 cups raw)
• 2 cups cooked bok choy (from 2 cups raw)
• 2 tbsp fish sauce
• 4 limes, juiced
• 2 tbsp minced lemongrass
• 2 tbsp grated ginger
• 2 cup water
• fresh cilantro, chopped

• 18 oz tilapia
• 3 3/4 cups cooked brussels sprouts (from 1.56 cups raw)
• 3 cups cooked bok choy (from 2 cups raw)
• 3 tbsp fish sauce
• 6 limes, juiced
• 3 tbsp minced lemongrass
• 3 tbsp grated ginger
• 3 cup water
• fresh cilantro, chopped

• 24 oz tilapia
• 5 cups cooked brussels sprouts (from 1.56 cups raw)
• 4 cups cooked bok choy (from 2 cups raw)
• 4 tbsp fish sauce
• 8 limes, juiced
• 4 tbsp minced lemongrass
• 4 tbsp grated ginger
• 4 cup water
• fresh cilantro, chopped

1. Simmer the water, fish sauce, lime juice, lemongrass, and ginger in a wide pan for 2 minutes until fragrant.

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2. Add the tilapia, cover, and poach for 7 minutes until the fish flakes easily and reaches 145°F.

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3. Lift the fish onto a plate and keep it warm.
4. Steam the halved Brussels sprouts in the broth covered for 7 minutes until fork tender.

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5. Add the bok choy and cook for 3 minutes until the stems soften and leaves wilt.

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6. Spoon the vegetables and broth over the fish and finish with fresh cilantro.

• Calories284
• Protein45g
• Carbs26g
• Fat1g
• Fiber9g
• Sodium1597mg

• A Healthy Weight
• Eating Well
• Inflammation

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