Ingredients:

  • 4 Tilapia Fillets (about 5–6 oz each), skinless
  • 1 tablespoon Olive Oil or Neutral Cooking Oil
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper (freshly ground)
  • 1 tablespoon All-Purpose Flour (Optional Coating)
  • ¼ cup Honey
  • 3 tablespoons Soy Sauce (low sodium preferred)
  • 1 tablespoon Rice Vinegar (unseasoned)
  • 4 cloves Garlic, minced very finely
  • 1 teaspoon fresh Ginger, grated (optional)
  • ½ teaspoon Sriracha or Red Pepper Flakes (to taste)
  • 1 teaspoon Cornstarch (Cornflour)
  • 1 tablespoon cold Water (for cornstarch slurry)

Instructions:

  1. Pat the tilapia fillets thoroughly dry with paper towels. Season evenly on both sides with salt and pepper (and lightly dust with flour, if using).
  2. In a small bowl, combine the honey, soy sauce, rice vinegar, minced garlic, grated ginger, and Sriracha/chilli flakes. Whisk until combined.
  3. Heat the oil in a large non-stick skillet over medium-high heat. Sear the tilapia for 3–4 minutes per side until lightly golden and cooked through (internal temp 145°F / 63°C). Remove fish and set aside on a clean plate.
  4. Pour the glaze base into the same skillet. Bring to a gentle simmer over medium heat.
  5. Whisk the cornstarch mixed with 1 tablespoon of cold water (the slurry) one last time, then pour slowly into the simmering glaze while continuously whisking. Simmer for 1 minute until the sauce thickens considerably and becomes glossy.
  6. Return the cooked tilapia to the pan. Spoon the thick glaze liberally over both sides of the fillets, ensuring they are beautifully coated. Serve immediately.