Tilapia in Thai sauce

Tilapia in Thai sauce

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(47 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 2
Use this sustainable white fish in place of cod, to make an easy one-pan supper

Nutrition and extra info

  • Dairy-free
  • Nut-free
  • Egg-free

Nutrition: per serving

  • kcal328
  • fat14g
  • saturates2g
  • carbs25g
  • sugars10g
  • fibre0g
  • protein28g
  • salt2.94g
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Ingredients

  • 4 tilapia fillets
  • 2 tbsp cornflour
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 4 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 garlic cloves, crushed
  • small piece fresh ginger, finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp brown sugar
  • juice 1 lime, plus 1 lime chopped into wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 red chilli, deseeded and sliced
  • handful Thai basil leaves or coriander leaves
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Coat the fish fillets in the cornflour, 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 spring onion, 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 chilli, Thai basil or coriander, then serve with the lime wedges.

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Comments, questions and tips

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mangohead
5th Jan, 2016
5.05
Wow. Joined the site specifically to say how good this recipe is. Served with sticky Jasmine rice and used red onion instead of spring onion (because that's what we had), plus a scotch bonnet from the garden instead of a red chilli. My tip is to add a little salt in the cornflour to coat the fish and agree with other comments that the sauce can be doubled. We also aded a little water to the sauce and reduced it down for minute or two. Fabulous fat-free food, on the plate in 20 mins from start to finish. Thank you BBC Good Food and Barney D. 10/10
lizleicester
30th Jul, 2014
1.3
Not sure why this didn't work well for me. Maybe it really has to be tilapia?
alexsousa
12th Jul, 2014
5.05
Simple and delicious! Used seabass and doubled the sauce. Wife loved it.
la cuina de casa
19th Feb, 2013
5.05
We've been making this recipe for over a year now since finding it here and we loved it from day one. It's simple, easy and (for us) a new way to cook fish. We love the sauce and have followed the advice other users suggested: to add more spring onions, soy sauce and sugar. At times we've used lemons instead of limes and that works well too. I'd say go for it to give your meals a change.
sophstyli
20th Jan, 2013
5.05
I made this with seabass & wow what a recipe! It's not too difficult and it tastes amazing! It's great served with coconut rice and pak choi. Will definitely be doing this again!!
juliazuzanna
5th Nov, 2012
5.05
but double the sauce ingredients!
sharppayne15
27th Aug, 2012
5.05
Really tasty, but would double the sauce next time
linachauhan
18th Aug, 2012
5.05
Made this last night and it was amazing. It tastes just like the the food we had in Thailand. I didn't have any Thai basil so I just ground up some star anise and put it in the sauce to get that aniseed flavour. Will definitely be making this again, its so quick and simple to make!
juicytitbit
18th May, 2012
5.05
Lovely. serve with steamed basmati rice.... Thanks for the recipe!
juicytitbit
18th May, 2012
5.05
Lovely! Served with steamed basmati rice. Thanks for the. Recipe!

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