Tilapia in Thai sauce

Tilapia in Thai sauce

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(51 ratings)

Prep: 20 mins Cook: 10 mins


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


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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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



    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



    The same shape, but smaller than…

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



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


  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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2nd Jun, 2020
I’ve been making this for a few years when it was in The Good Food Magazine. Sadly, I can no longer get tilapia so use seabass instead. I serve it with stir fried noodles with peppers, onions and courgettes or a stir fry bag from the supermarket. I make no changes and it’s delicious.
5th Jan, 2016
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
30th Jul, 2014
Not sure why this didn't work well for me. Maybe it really has to be tilapia?
12th Jul, 2014
Simple and delicious! Used seabass and doubled the sauce. Wife loved it.
la cuina de casa
19th Feb, 2013
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.
20th Jan, 2013
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!!
5th Nov, 2012
but double the sauce ingredients!
27th Aug, 2012
Really tasty, but would double the sauce next time
18th Aug, 2012
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!
18th May, 2012
Lovely. serve with steamed basmati rice.... Thanks for the recipe!


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