Pan Seared Tilapia With Tamarind Sauce

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5 from 1 vote

This Thai inspired pan seared Tilapia with Tamarind sauce is another quick and easy recipe that you're sure to love!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: thai

Keyword: Easy Fish, Easy Meals, Pan Seared Tilapia, Thai Fish, Tilapia, Tilapia with Tamarind Sauce

Servings:

Calories: 338kcal

Author: Nosheen Babar

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