Go Back

Sweet and Sour Tilapia

Jen Paleracio
A delicious dish that combines the delicate flavor of tilapia with a sweet and tangy sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 26 minutes
Course Main Course
Cuisine Filipino

Equipment

  • Nonstick skillet
  • Mixing bowls
  • Shallow pan or baking sheet pan
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board

Ingredients
  

DREDGING MIXTURE

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground pepper

FISH FILLETS

  • 4 Tilapia fillets, about a pound and a half
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground pepper

FOR THE VEGETABLES

  • 1 bell pepper, deseeded, and cut into thin strips
  • 1 carrot, cut into thin strips
  • 1 yellow onion, sliced
  • 3 cloves minced garlic
  • 1 tablespoon thinly sliced ginger
  • 2 stalks sliced green onions
  • chopped cilantro for garnish

FOR THE SAUCE

  • 1/2 cup chicken broth
  • 1/2 cup orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1/2 teaspoon red chili pepper flakes

Instructions
 

  • DREDGING MIXTURE: In a shallow dish or baking sheet pan, combine flour, cornstarch, garlic powder, salt, and ground pepper. Stir to combine.
  • SEASON THE FISH: Place the fish fillets in a large bowl. Add the lemon juice, lemon zest, salt, and pepper. Toss to coat evenly. I used my hands and rubbed the seasoning on the fish to make sure they were coated evenly.
  • COAT THE FISH WITH FLOUR: Dredge each fillet onto the flour mixture. Shake off excess flour to make sure they are coated lightly. It's important to note the flour should be applied sparingly and evenly to avoid a thick, doughy coating on the fish.
  • MAKE THE SAUCE: In a large measuring cup, combine all the sauce ingredients. Stir until the sugar and cornstarch dissolve. Set it aside.
  • PAN FRY THE FISH: Heat a skillet with oil over medium-high heat. Add the fish fillets (cook in batches and do not overcrowd the pan). Cook the fish until golden brown on both sides, about 5 minutes on each side. Set them aside.
  • COOK THE VEGETABLES: Use the same skillet and add more oil if needed. Add the onion and saute until tender or translucent. Stir in the garlic and ginger, and continue sauteing until aromatic. Add the bell pepper, carrot, and green onions, and cook until crisp-tender.
  • ADD THE SAUCE: Pour the sauce into the pan. Make sure to stir it first (see note). Simmer until thickened. Pour the sauce over cooked tilapia, and garnish with chopped cilantro. Serve over steamed rice.

Video

Notes

Mixing the sauce before pouring it into a dish is a crucial step. Mixing ensures that the ingredients in the sauce are evenly distributed, resulting in a consistent flavor throughout the dish. Ingredients like cornstarch or flour used as thickeners in sauces can settle at the bottom of the container. Mixing the sauce before pouring it ensures that these ingredients are well dispersed, preventing a lumpy or uneven texture in the final dish. 
Keyword Asian-inspired sweet and sour tilapia, best sweet and sour tilapia, delicious sweet and sour tilapia, easy sweet and sour tilapia, healthy sweet and sour tilapia, homemade sweet and sour tilapia, quick sweet and sour tilapia, sweet and sour tilapia recipe, sweet and sour tilapia sauce