Serves 2
30 min
Tilapia in Thai Sauce
Recipe GLPR790776542b8ba3
Pan-seared tilapia fillets coated in cornflour until crispy, then topped with a vibrant Thai-inspired sauce made from garlic, ginger, soy, brown sugar, and lime juice. Finished with fresh chilli and aromatic basil or coriander for a bold, fresh flavour. Served with lime wedges for extra brightness.
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Ingredients
4 tilapia fillets
2 tbsp cornflour
2 tbsp sunflower oil
4 spring onions, sliced
2 garlic cloves, crushed
small piece fresh ginger, finely chopped
2 tbsp soy sauce
1 tbsp brown sugar
1 lime juice
1 lime wedges, for serving
1 red chilli, deseeded and sliced
handful Thai basil or coriander leaves
Directions
Lightly dust both sides of each tilapia fillet with cornflour and set aside on a clean plate.
Heat the sunflower oil in a large non-stick frying pan over medium-high heat until shimmering.
Carefully place the floured tilapia fillets into the hot oil and sear for 2–3 minutes on the first side until the coating turns golden and crisp.
Flip the fillets gently and cook the other side for a further 2–3 minutes until the flesh is opaque and flakes easily when tested with a fork. The internal temperature should reach 145F. Remove the fillets to a warm plate and cover loosely.
In the same pan, add the sliced spring onions, crushed garlic, and chopped ginger. Stir-fry over medium heat for about 1 minute until fragrant.
Pour in the soy sauce, brown sugar, and lime juice, stirring to combine. Simmer gently for 2–3 minutes, allowing the sauce to reduce slightly and become syrupy.
Arrange the seared tilapia on serving plates and spoon the warm sauce over each fillet.
Scatter the sliced red chilli and Thai basil or coriander leaves over the top. Serve immediately with lime wedges on the side.
