Prep 10 mins
Cook 20 mins
This recipe was referred to me by my co-worker and after I got home, I tried it and to my surprise it was really good considering it was so easy. If you like the flakiness of the tilapia with a little bit of spice, this one's for you! I usually did not measure my recipe and just suited it according to my taste. Delicious! Hope you enjoy it!
- 2 medium tilapia fillets
- 1 teaspoon fresh ground pepper
- 1 teaspoon kosher salt
- 1⁄8 tablespoon butter
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1⁄2 tablespoon ginger, minced
- 1⁄4 cup Worcestershire sauce
- 1 1⁄2 tablespoons soy sauce
- 1⁄2 tablespoon fresh lime juice
- 1 teaspoon red pepper flakes
- 2 teaspoons brown sugar
- 1⁄8 cup scallion
- 1 teaspoon dried cilantro (or 2 tbsp fresh cilantro leaves)
- 1⁄4 cup tomatoes, cut into small cubes
- In a large frying pan, heat the oil and butter.
- Pat dry the fish on a paper tower then season it with pepper and salt on one side only.
- On a medium heat setting, put the fish on the pan and fry for about 4-5 mins then turn it over, season again and fry for another 3-4 minutes.
- When the fish is about flaky and the outside is golden dark brown, take it out of the pan and set aside. Keep warm.
- Meanwhile on the same pan, saute garlic and ginger for about 30 secs.
- Then put and combine the two sauces, lime juice, pepper flakes and brown sugar on the pan. Simmer for about 2-3 minutes.
- At this time, you can taste the sauce and suite it according to your liking (add more worcestershire or soy sauce).
- Turn the heat to high and put the tilapia back and simmer for < 1 minute.
- When the sauce is thick and bubbly, turn off the heat and put the tilapia first on a plate then drizzle it with the sauce.
- Garnish with scallions, cilantro, and tomato. Serve immediately on top of jasmine rice. Delicious!
This was nice for a change of pace. It was really nice served over rice. I recommend using a low-sodium soy sauce. Thank you for a different way to prepare tilapia.
This was good but not great. A little too salty. I used lemon juice instead of lime juice (did not have any lime juice on hand). I would make this again but not season the fish before pan frying. Also I would probably use less oil and maybe a little more ginger. Husband enjoyed it but stated too salty.