Coconut Tilapia with Sweet Garlic-Chile Sauce

Name: Coconut Tilapia with Sweet Garlic-Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 to 1 red Thai chili; 2 garlic cloves; One 1/2-inch piece of ginger, peeled; 1/3 cup water; 1/4 cup plus 1 tablespoon white sugar; 2 tablespoons white vinegar; 1 teaspoon flour or cornstarch; 1 teaspoon ketchup; Sea salt; 1 cup unsweetened shredded coconut (3 ounces); Four 5-ounce tilapia fillets; 1 tablespoon freshly squeezed lime juice; 1/4 cup vegetable oil

Servings: persons

1/2 to 1 red Thai chili
2 garlic cloves
One 1/2-inch piece of ginger, peeled
1/3 cup water
1/4 cup plus 1 tablespoon white sugar
2 tablespoons white vinegar
1 teaspoon flour or cornstarch
1 teaspoon ketchup
Sea salt
1 cup unsweetened shredded coconut (3 ounces)
Four 5-ounce tilapia fillets
1 tablespoon freshly squeezed lime juice
1/4 cup vegetable oil

1
In a blender, combine the Thai chile, garlic, ginger, water, sugar, white vinegar, flour, ketchup and 1/8 teaspoon of sea salt, and blend on high for 1 minute.
2
(see Note).
3
In a small saucepan, bring the mixture to a boil over high heat.
4
Boil, whisking, for 3 minutes, until the sauce thickens.
5
Remove from the heat and allow the sauce to cool completely.
6
In a medium bowl, whisk together the coconut and 1/4 teaspoon of sea salt.
7
Rinse the tilapia under cold running water and pat dry with a paper towel.
8
Drizzle the lime juice over the tilapia, and then dip the fish into the coconut, pressing on the coconut so that both sides of each fillet are well coated.
9
In a medium nonstick frying pan, heat the oil over medium heat.
10
Add the fish, shaking the pan gently after adding each piece to prevent sticking.
11
Cook the tilapia for 3 minutes per side, until the coconut is crispy and the fish is cooked through.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 to 1 red Thai chili, 2 garlic cloves, One 1/2-inch piece of ginger, peeled, 1/3 cup water, and more.

Yes, Coconut Tilapia with Sweet Garlic-Chile Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!