By English_Rose on February 17, 2009
Photo by gailanng
Photo by gailanng
"An easy one-pan supper. Serve with sticky thai jasmine rice if possible."
Serving Size: 1 (449 g)
Servings Per Recipe: 2
"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."
"Just like all of the other reviews, we too really enjoyed this dish. Great posting - thanks!!"
"This was delicious....just exactly what I had a craving for....I did serve it with jasmine rice and was thoroughly pleased. I did omit the cilantro though. Thanks! (Love your pic with you and your dog!)"
"The taste buds didn't know which way to run...sweet, spicy, citrusy, savory, crispy and saucy. It was like I was in a Thai-ence fiction and I was lovin' it! Made for ZWT #6."
"WOW - the best fish recipe ever!! I loved this and I think I could eat it every other day. It was that good. The fish was nice and crispy and the sauce was so good that I wished there was more. Without a doubt one of the best recipes I have ever found on Zaar. Thanks for sharing this with us. Made for ZWT6."
"This was very easy and it got rave reviews from my hubby which is always a great combo in my house! :) The only change I made was to add some chopped cilantro in with the scallions and I used red pepper paste which I mixed in with the sauce as it was simmering! I also loved the light crispy crust on the fish! We will definitely be making this again! We served with steamed broccoli and brown rice! Thanks for posting! Made for The Queens of Quisine ZWT6!"
"This is some tasty tilapia! Left out the ginger and subbed the chopped pepper for pepper paste since that's what I had on hand. So glad I gave this a try. Thanks for sharing. Made for ZWT6 Seasoned Sailor and his Sassy Sirens."
"Delicious! We loved the crispy coating on the fish from the cornstarch, and I especially loved the tangy sauce. I added a sprinkle of salt to the fish while frying it, but otherwise made the recipe as written. Thanks for posting! Made for The Queens of Quisine for ZWT6 Asia. :)"
"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."
"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!"
"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!"