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PD/A CRSP Aquanews-Summer 2001
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Vietnamese Grilled Tilapia, with Dipping Sauce

2 lb. whole tilapia
1-1/2 c. water
1 c. coconut milk

Add boiling water and coconut milk to a blender and mix for at least a minute. Strain the blended mixture through a sieve or cheesecloth. Add chopped garlic. Marinate the fish for 2 hours in the coconut mixture.

Grill the tilapia for about 4 minutes on one side. When brown, turn it over and grill the other side for about 3 more minutes. Serve with dipping sauce.

Dipping Sauce
Combine the lime juice, sugar, crushed peanuts, cayenne, and fish sauce to make the dipping sauce.

(recipe submitted by Kenny Duong)

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