Tilapia is pan-fried (think crispy breaded chicken, but in less time) before being tossed in a sticky-sweet sauce.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss fish with 1/2 cup cornstarch in a bowl, shaking off excess. Place fish on a baking sheet; chill 10 minutes.

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  • Whisk together stock, soy sauce, vinegar, and remaining 2 teaspoons cornstarch. Set aside.

  • Heat 2 tablespoons oil in a large nonstick skillet over high. Add half of fish to pan. Cook without stirring, until browned and crispy, about 4 minutes. Turn fish, and cook until fish flakes with a fork, 1 to 2 minutes. Remove fish from skillet. Repeat process with 2 tablespoons oil and remaining fish. Wipe skillet clean.

  • Add remaining 1 tablespoon oil to skillet. Add garlic and ginger; cook over high, stirring constantly, until golden, 5 to 10 seconds. Add scallions and bell pepper; cook 1 minute. Remove skillet from heat. Add soy sauce mixture, crushed red pepper, and fish; stir gently to coat (sauce will thicken). Serve over rice, if desired.

Nutrition Facts

407 calories; fat 20g; saturated fat 2g; protein 31g; carbohydrates 25g; fiber 3g; sugars 4g; sodium 523mg.
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