Pan-fried Tilapia Fillets with Asian Dressing

Pan-fried Tilapia Fillets with Asian Dressing
A delightful combination of Asian flavours combine nicely as a dressing for these pan fried tilapia fillets.
  • 4 tilapia fillets
  • 2 tablespoons cornflour
  • 2 tablespoons vegetable oil
  • 4 spring onions, sliced
  • 2 cloves garlic, crushed
  • small knob fresh ginger, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoons brown sugar
  • juice of 1 lime (plus 1 lime chopped into pieces for serving)
  • 1 red chilli, deseeded and sliced
  • ½ cup coriander leaves, chopped
  1. Coat the tilapia fillets in cornflour and set aside.
  2. Heat the oil in a large non-stick frying pan, cook the fillets for 2-3 minutes on each side until crisp, then remove and keep warm.
  3. 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.
  4. Spoon the sauce over the fish, scatter with chilli and coriander, then serve with the lime pieces.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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