4 tilapia fillets
2 tbsp cornflour
2 tbsp sunflower oil
2 scallions, sliced green ends only
1 tbsp garlic infused oil
small piece fresh ginger, finely chopped
2 tbsp gluten free soy sauce
1 tbsp brown sugar
juice 1 lime, plus 1 lime chopped into wedges, to serve
1 red chili, deseeded and sliced
handful Thai basil leaves or coriander leaves
Recipe adapted from Good Food Back
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 scallion and ginger, then add the soy sauce, garlic oil, brown sugar and lime juice and simmer until slightly syrupy.
Spoon the sauce over the fish, scatter with chili, Thai basil or coriander, then serve with the lime wedges.