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    Home » Quick & Easy

    Pan Seared Tilapia With Tamarind Sauce

    June 8, 2021 by untoldrecipesbynosheen Leave a Comment

    Jump to Recipe - Print Recipe

    A tweaked version of an original recipe by my dear friend Aasiya, this Pan Seared Tilapia with Tamarind Sauce will not disappoint! Although the original version was absolutely delightful and completely shareworthy on it's own, it's just in my innate nature to tweak and alter any recipe. She has kindly allowed me to share the recipe with you and I highly encourage you to try this one.

    Pan Seared Tilapia With Tamarind Sauce

    The Fish

    I chose to go with Tilapia as my family is not generally big on fish and this is probably the mildest variety there is. A few others that I like and often go with when cooking fish are Mahi Mahi and Grouper. My friend Aasiya made her original recipe with Basa Loins and I have been tempted to try it with Chilean Sea Bass as well.

    If using Tilapia, do be sure to check where the fish has been sourced from. Finding wild caught Tilapia can be difficult, but where the Tilapia was farmed is key to it's quality. According to healthline.com the best Tilapia farms are based in the USA, Canada, Netherlands, Ecuador and Peru.

    The Recipe For The Tilapia With Tamarind Sauce

    The key ingredient in the sauce is tamarind. The sour taste pairs beautifully with the sharp ginger, sweet bell peppers and mild tasting Tilapia. Usually, the acidity in tamarind acts as a meat tenderizer. However, when cooking fish or chicken in it one has to be careful as it can chemically cook the meat.

    tamarind, garlic, cornstarch slurry
    soy sauce, fish sauce, olive oil

    For this reason it's best to make the sauce and set it aside. Once you saute the fish you can drizzle the sauce over it at the end.

    Tilapia is a very fragile fish and breaks apart easily. For presentations sake it's best to add the sauce and other ingredients at the end.

    bell pepper, brown sugar, ginger

    The ginger brings out the sharp notes in the tamarind sauce and the sweet bell pepper helps mellow the overall acidity a bit. The brown sugar adds a light caramel tone and takes away from the heat of the chilies a bit. Of course, the chilies are entirely optional and you're welcome to omit them if preferred.

    green onions, basil, peanuts, sesame seeds, thai chilies

    The peanuts and sesame seeds add a slightly nutty tone to the finished product and you can't go wrong with the sweet scent of basil.

    The Tilapia pairs beautifully with my basmati rice or garlic fried rice to make a complete meal.

    Hope you try and like the recipe! Don't forget to rate and comment below to let me know what you thought of it.

    Pan Seared Tilapia With Tamarind Sauce

    Pan Seared Tilapia With Tamarind Sauce

    Nosheen Babar
    This Thai inspired pan seared Tilapia with Tamarind sauce is another quick and easy recipe that you're sure to love!
    5 from 1 vote
    Print Recipe
    Print Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Main Course
    Cuisine thai
    Servings 4
    Calories 338 kcal

    Ingredients
      

    • 6 filets tilapia (SEE NOTES)
    • 1 cup tamarind pulp
    • ½ cup water
    • ½ cup soy sauce
    • ¼ cup fish sauce
    • ¼ cup dark brown sugar
    • ¼ cup extra virgin olive oil
    • 2 tsp garlic paste
    • 1 tbsp corn flour (SEE NOTES)
    • ¼ cup water (SEE NOTES)
    • 2 inch piece ginger
    • 1 bunch green onions
    • 10 leaves basil
    • 1 red bell pepper
    • 3 thai red chillies (SEE NOTES)
    • 2 tbsp peanuts
    • 1 tsp sesame seeds

    Instructions
     

    • Soak the 1 cup tamarind pulp in the ½ cup water and filter to make a paste. Discard any seeds and fibre.
    • Whisk together the tamarind paste, soy sauce and brown sugar and set aside.
    • Slice the ginger into thin slivers and set aside.
    • Slice the bell pepper and discard the seeds.
    • Chop the green onions and basil leaves.
    • Roast the peanuts and crush them.
    • Heat the olive oil and saute the garlic for 30 seconds.
    • Add the liquid mixture and cook for 1 minute.
    • Add ⅔ of the bell peppers, ginger, and green onions (reserving the rest for later) to the liquid and cook for about 1 minute.
    • Add the thai chillies, stir and add the cornstarch slurry to thicken the sauce and set aside.
    • In a separate pan saute the fish till it's seared well and cooked through.
    • Plate the fish, pour the sauce over it and garnish with the remaining peppers, ginger, onions, peanuts, sesame seeds and chopped basil leaves.
    • Serve with rice!

    Notes

    TILAPIA - I used Tilapia filets for my recipe but Mahi Mahi and Grouper would be great options as well. Also, I prefer pan seared filets as a healthier option  but if you want to do a more authentic Thai version of the fish you can deep fry the entire fish with skin on till it's crispy and then top with the sauce. This also makes for beautiful presentation if you have company coming over.
    CORN FLOUR SLURRY - The corn flour slurry is just a small amount but it helps bind the sauce and prevents it from being too runny. This consistency is also perfect as it allows the sauce to coat and stick to the filets.
    THAI CHILIES - These are not essential but do give the dish a nice kick. If you're not a fan of the spicy you can eliminate the chilies or use a milder variety instead.
     

    Nutrition

    Serving: 1gCalories: 338kcalCarbohydrates: 44gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 1mgSodium: 2781mgPotassium: 570mgFiber: 4gSugar: 35gVitamin A: 1390IUVitamin C: 90mgCalcium: 76mgIron: 3mg
    Keyword Easy Fish, Easy Meals, Pan Seared Tilapia, Thai Fish, Tilapia, Tilapia with Tamarind Sauce
    Tried this recipe?Let us know how it was!

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    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
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    I’ve loved to cook from a very early age and my cooking style incorporates authentic recipes that hail from my mother's and grandmother's kitchens as well as many that I’ve developed and created along the way. 

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