Tilapia topped with Thai sauce

Roasted fillets of tilapia (sea bass), served with spicy Thai sauce.

Ingredients:

Rule for 2 servings: 4 pcs fillets of tilapia (Nile perch) 2 tbsp sunflower oil 2 tbsp cornstarch pepper salt chillies, cilantro and lime wedges for garnish For the Thai sauce: 4 pcs of spring onions 2 pcs garlic scapes 1 pc of garlic cloves 1 pc of about 3 cm in size 2 tbsp soy sauce 1 tbsp cane sugar juice from 1 lime

Procedure:

1. Salt and pepper the tilapia fillets, then coat them in starch
2. In a non-stick frying pan in well heated oil, fry the fish flesh until golden brown on both sides (2-
3 minutes on each side), remove the fillets and keep warm
3. In the same pan as I prepared the fish, fry the sliced spring onion, crushed garlic and finely grated ginger, add soy sauce, sugar and lime juice and let the contents of the pan bubble until the sauce has the consistency of syrup
4. Top each portion of tilapia (2 fillets per portion) with the warm Thai sauce and garnish with the chilli peppers, de-seeded and cut into strips, lime wedges and coriander leaves.

Recommendation:

This recipe is also suitable for fillets of pangasius, cod …

Note:

More about tilapia here: Nile Tilapia (Perch)