Tilapia is pan-fried (think crispy breaded chicken, but in less time) before being tossed in a sticky-sweet sauce.
1 1/4 pounds skinless tilapia fillets, cut into 2-inch pieces
1/2 cup plus 2 tsp. cornstarch, divided
1/4 cup unsalted chicken stock
3 tablespoons lower-sodium soy sauce
1 teaspoon sherry vinegar
5 tablespoons canola oil, divided
5 garlic cloves, minced
1 tablespoon chopped peeled fresh ginger
1 bunch scallions, halved
1 large red bell pepper, sliced
3/4 teaspoon crushed red pepper
Hot cooked jasmine rice (optional)
Added sugars 0g
Calcium 5% DV
Potassium 6% DV
How to Make It
Toss fish with 1/2 cup cornstarch in a bowl, shaking off excess. Place fish on a baking sheet; chill 10 minutes.
Whisk together stock, soy sauce, vinegar, and remaining 2 teaspoons cornstarch. Set aside.
Heat 2 tablespoons oil in a large nonstick skillet over high. Add half of fish to pan. Cook without stirring, until browned and crispy, about 4 minutes. Turn fish, and cook until fish flakes with a fork, 1 to 2 minutes. Remove fish from skillet. Repeat process with 2 tablespoons oil and remaining fish. Wipe skillet clean.
Add remaining 1 tablespoon oil to skillet. Add garlic and ginger; cook over high, stirring constantly, until golden, 5 to 10 seconds. Add scallions and bell pepper; cook 1 minute. Remove skillet from heat. Add soy sauce mixture, crushed red pepper, and fish; stir gently to coat (sauce will thicken). Serve over rice, if desired.
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