Ingredients:

  • 4 Tilapia Fillets (approx. 5–6 oz each)
  • 1 Tbsp Cornflour (corn starch)
  • 2 Tbsp Neutral Cooking Oil (Vegetable, Canola, or Grapeseed oil)
  • Sea Salt and Freshly Ground Black Pepper, to taste
  • 1/4 cup Soy Sauce (low sodium)
  • 1/4 cup Honey (or Maple Syrup)
  • 1 Tbsp Fresh Lime Juice
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sriracha Sauce
  • 1 tsp Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • 2 Tbsp Water

Instructions:

  1. Thoroughly pat the Tilapia fillets dry using kitchen roll. Lightly dust both sides of the fillets with cornflour, salt, and pepper. Shake off any excess.
  2. In a small saucepan, whisk together all glaze ingredients (Soy sauce, honey, lime juice, vinegar, Sriracha, ginger, garlic, and water).
  3. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to a simmer. Let the sauce simmer gently for 3–5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Remove from heat and set aside.
  4. Heat 2 tablespoons of neutral oil in the large frying pan over medium-high heat until it shimmers. Carefully place the seasoned fillets in the hot pan, ensuring they are not crowded.
  5. Sear the fish for 3–4 minutes per side, until deeply golden brown and cooked through (internal temperature 145°F/63°C). Remove the fillets from the pan and place them temporarily on a warm plate.
  6. Return the pan to low heat. Place the cooked fillets back into the pan. Pour or spoon the reserved Sweet and Spicy Glaze evenly over the fillets.
  7. Let the fish simmer in the glaze for 30–60 seconds, gently tilting the pan or basting the fish with the sauce until the glaze is glossy and clinging to the fillets.
  8. Transfer the glazed fish to serving plates. Drizzle any remaining sauce over the fillets. Garnish generously with fresh coriander and toasted sesame seeds, if desired. Serve immediately.