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Nutrition Facts
Serving Size 1 (199g) Recipe makes 2 servings The following items or measurements are not included below: 4 tilapia fillets
Calories 238
Calories from Fat 126		(53%)
Amount Per Serving		%DV
	Total Fat 14.1g	21%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1030mg		42%
Potassium 453mg		12%
Total Carbohydrate 28.6g		9%
	Dietary Fiber 4.1g	16%
	Sugars 10.3g
Protein 4.2g		8%
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Tilapia in Thai Sauce

Recipe #356187 | 30 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: English_Rose
Feb 17, 2009

An easy one-pan supper. Serve with sticky thai jasmine rice if possible.

SERVES 2 (change servings and units)

Ingredients

4 tilapia fillets
2 tablespoons cornstarch
2 tablespoons sunflower oil
4 scallions, sliced
2 garlic cloves, crushed
2 teaspoons fresh ginger, finely chopped
2 tablespoons soy sauce
1 tablespoon brown sugar
1 lime, juiced
1 lime, chopped into wedges, to serve
1 red chili pepper, deseeded and sliced
2 ounces cilantro leaves

Directions

1
Coat the fish fillets in the cornstarch, then set aside.
2
Heat the oil in a large non-stick frying pan, sizzle the fillets for 2-3 mins on each side until crisp, then remove and keep warm.
3
In the same pan, briefly fry the scallions, garlic and ginger, then add the soy sauce, brown sugar and lime juice and simmer until slightly syrupy. Spoon the sauce over the fish, scatter with chili and cilantro, then serve with the lime wedges.

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Featured Reviews for This Recipe

From: MrsMM

On Sep 15, 2009

My mouth is watering as I write this review, remembering the dinner we had because of this recipe. Yummm. So, I changed a few things, but I still feel ok to rate it as is, because I didn't stray too much. One: I used big shrimps rather than fish. Two: I didn't use red chili, instead used a paste. Three: I doubled the sauce. And lastly, I didn't use cilantro because I don't love it. This was PERFECT with Jasmine rice. The cooking time/technique is spot on, and this dish is great for 2, or for company, if you expand it. Thank you for sharing- we will make it again and again, both with fish and shrimp.

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From: Susie D

On Aug 30, 2009

This was excellent and I will be making it again! I love the tart crispness from the lime in the sweet glaze. The sauce really pairs well with the mild tilapia & the red peppers & green cilantro make it very pretty on the plate. Thank you for sharing this recipe!

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From: Chef #664869

On Jul 10, 2009

Absolutely delicious sauce/glaze! I had no cilantro, and that would have added that super Thai finish. Coating the tilapia with cornstarch made a great thin, crispy coating. Quick, easy, and restaurant quality!

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