Crispy Tilapia with Spicy Thai Glaze
Elevate your dinner experience with this Crispy Tilapia with Spicy Thai Glaze. This dish is a harmonious blend of tender tilapia fillets coated in a light cornstarch crust, pan-fried to perfection, and served with a vibrant sauce made from fresh ingredients. The zing of lime, the sweetness of brown sugar, and the warmth of ginger come together to create a delicious glaze that complements the flaky fish. Top it off with fresh cilantro and crunchy red chili for an added kick. Perfect for a delightful, quick weeknight meal or to impress guests at your next gathering!
2
Servings
230
Calories
12
Ingredients
Ingredients
tilapia fillets
4 (coated in cornstarch)
cornstarch
2 tablespoons (for coating fish)
sunflower oil
2 tablespoons (for frying)
scallions
4 (sliced)
garlic cloves
2 (crushed)
fresh ginger
2 teaspoons (finely chopped)
soy sauce
2 tablespoons (for the sauce)
brown sugar
1 tablespoon (for the sauce)
lime
1 (juiced)
lime
1 (chopped into wedges, for serving)
red chili pepper
1 (deseeded and sliced)
cilantro leaves
2 ounces (for garnish)
Instructions
1
Begin by coating each tilapia fillet evenly with cornstarch, ensuring the entire surface is covered. Set aside for a few minutes to allow the cornstarch to adhere to the fish.
2
In a large non-stick frying pan, heat the sunflower oil over medium-high heat until shimmering. Carefully place the coated tilapia fillets in the pan, cooking them for about 2-3 minutes on each side or until they are golden brown and crispy. Once cooked, transfer the fillets to a warm plate and cover to keep warm.
3
Using the same pan, add the sliced scallions, crushed garlic, and finely chopped ginger. Sauté for 1-2 minutes until fragrant and slightly softened.
4
Pour in the soy sauce, brown sugar, and lime juice, stirring to combine. Allow the sauce to simmer for 2-3 minutes, or until it thickens and achieves a syrup-like consistency.
5
Return the crispy tilapia to the pan, spooning the sauce over each fillet to coat well. Allow the fish to warm through for an additional minute.
6
To serve, plate the tilapia fillets, drizzle more sauce on top, and scatter the sliced red chili pepper and cilantro leaves. Accompany the dish with lime wedges for an extra burst of flavor.
Nutrition Information
12g
Fat
18g
Carbs
17g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Tilapia with Spicy Thai Glaze?
It is a dish consisting of tilapia fillets coated in cornstarch, pan-fried until crispy, and topped with a sweet and spicy glaze made from lime, ginger, soy sauce, and brown sugar.
How many servings does this recipe provide?
This recipe is designed to provide 2 servings.
What are the nutritional facts for one serving?
Each serving contains approximately 230 calories, 12g of fat, 18g of carbohydrates, and 17g of protein.
How many tilapia fillets are needed?
You will need 4 tilapia fillets for this recipe.
What is the fish coated with before frying?
The tilapia fillets are coated evenly with 2 tablespoons of cornstarch.
What type of oil should be used for frying the tilapia?
The recipe recommends using 2 tablespoons of sunflower oil.
How long should the tilapia be fried on each side?
The fillets should be cooked for about 2 to 3 minutes on each side until golden brown and crispy.
What aromatics are used in the sauce?
The sauce uses 4 sliced scallions, 2 crushed garlic cloves, and 2 teaspoons of finely chopped fresh ginger.
How do I make the Thai glaze?
Combine soy sauce, brown sugar, and lime juice in the pan with the sautéed aromatics and simmer for 2 to 3 minutes.
How much soy sauce is required?
The recipe calls for 2 tablespoons of soy sauce.
Is there sugar in the glaze?
Yes, the glaze uses 1 tablespoon of brown sugar for sweetness.
How many limes are needed and how are they used?
You need 2 limes: one is juiced for the sauce, and the other is cut into wedges for serving.
What provides the spicy kick in this dish?
The heat comes from one deseeded and sliced red chili pepper and fresh ginger.
What garnish is used for the tilapia?
The dish is garnished with 2 ounces of fresh cilantro leaves and sliced red chili pepper.
How do I ensure the cornstarch stays on the fish?
After coating the fillets, set them aside for a few minutes to allow the cornstarch to adhere properly.
What heat setting should be used for the frying pan?
The sunflower oil should be heated over medium-high heat until shimmering.
How long should the aromatics be sautéed?
The scallions, garlic, and ginger should be sautéed for 1 to 2 minutes until fragrant.
How do I know when the sauce is ready?
The sauce is ready when it thickens and achieves a syrup-like consistency.
When do I return the fish to the pan?
Return the crispy tilapia to the pan once the sauce has thickened to coat the fillets and warm them through.
Is this recipe suitable for a quick weeknight meal?
Yes, it is described as a perfect, quick weeknight meal that is also impressive enough for guests.
What is the total ingredient count?
There are 12 ingredients used in this recipe.
How should the garlic be prepared?
The garlic cloves should be crushed before being added to the pan.
Should the red chili pepper be seeded?
Yes, the recipe specifies that the red chili pepper should be deseeded and sliced.
What is the carbohydrate count per serving?
There are 18 grams of carbohydrates per serving.
How much ginger is used?
The recipe uses 2 teaspoons of finely chopped fresh ginger.
Can I use other types of fish?
While the recipe specifies tilapia, the technique can generally be applied to other mild white fish fillets.
How many scallions are needed?
The recipe requires 4 sliced scallions.
What should I do with the tilapia once it is fried?
Transfer the fillets to a warm plate and cover them to keep them warm while you prepare the sauce.
How much cilantro is needed?
You will need 2 ounces of cilantro leaves for garnish.
What is the main flavor profile of this dish?
The dish is a harmonious blend of citrusy lime, sweet brown sugar, warm ginger, and savory soy sauce.