Prep 20 mins
Cook 10 mins
An easy one-pan supper. Serve with sticky thai jasmine rice if possible.
- 4 tilapia fillets
- 29.58 ml cornstarch
- 29.58 ml sunflower oil
- 4 scallions, sliced
- 2 garlic cloves, crushed
- 9.85 ml fresh ginger, finely chopped
- 29.58 ml soy sauce
- 14.79 ml brown sugar
- 1 lime, juiced
- 1 lime, chopped into wedges, to serve
- 1 red chili pepper, deseeded and sliced
- 56.69 g cilantro leaves
- Coat the fish fillets in the cornstarch, then set aside.
- 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.
- 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.
I loved this! Thanks for posting!
Delicious quick recipe - had dinner on the table in 30 mins which is a first for me! Served with jasmine rice. Perfect blend of flavours with ingredients that are staples in my kitchen. I didnt have any red chilli at hand and when I make this recipe again, I am sure the added kick will add yet another twist to an already delicious dish. I think I might double the sauce next time, as there wasnt enough to mix in with the rice. Even still, gets 5 stars from me. Thanks for posting!
Made it with haddock (our "go to" fish here in Downeast Maine), and served it with brown rice and a "Japanese Daikon Carrot Salad." Outstanding! I think I should have used a tad more cornstarch on the fish to get them to have a bit more crunch, but otherwise all of the previous commenters are dead on about the wonderful combination of flavors. Will be making this one again soon, I think.