Squash & barley salad with balsamic vinaigrette
A flavour-packed, unusual salad that's delicious warm or cold - works really well as part of a buffet
Tilapia in Thai sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 tilapia fillets
- 2 tbsp cornflour
- 2 tbsp sunflower oil
- 4 spring onionssliced
- 2 garlic clovescrushed
- small piece fresh gingerfinely chopped
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- juice 1 limeplus 1 lime chopped into wedges, to serve
- 1 red chillideseeded and sliced
- handful Thai basilleaves or coriander leaves
Nutrition: per serving
- kcal328
- fat14g
- saturates2g
- carbs25g
- sugars10g
- fibre0g
- protein28g
- salt2.94g
Method
step 1
Coat the fish fillets in the cornflour, then set aside. Heat the oil in a large non-stick frying pan, sizzle the fillets for 2-3 mins on each side until crisp, then remove and keep warm. In the same pan, briefly fry the spring onion, garlic and ginger, then add the soy sauce, brown sugar and lime juice and simmer until slightly syrupy. Spoon the sauce over the fish, scatter with chilli, Thai basil or coriander, then serve with the lime wedges.
