Vietnamese · Dinner
Crispy Fried Tilapia Rice Bowl with Chili Sauce
Tilapia fillet is cut into strips, dredged in a rice-flour and cornstarch batter, and fried until crisp, then served over steamed jasmine rice with cucumber, pickled carrot, cilantro and scallion. A sweet-sour-spicy chili sauce built from fish sauce, lime, garlic and chili is drizzled over the top just before eating.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
21.4gFat
68.3gCarbs
9.8gSugar
2.9gFiber
1780mgSodium
102mgChol
3.1gSat Fat
780mgPotassium
60mgCalcium
2.4mgIron
2.3mcgVitamin B12
14mgVitamin C
pescatarian
protein-rich
sweet-heat
thirty-min-meals
Instructions
1
Prep
Pat tilapia strips dry, season with salt and white pepper, then toss with rice flour and cornstarch until evenly coated.
2
Fry
Heat vegetable oil to 350°F in a small pot over medium-high heat. Fry tilapia strips for 3 to 4 minutes, turning once, until golden and crisp.
3
Rest
Lift fried tilapia onto a wire rack or paper towels for 2 minutes.
4
Whisk
Combine fish sauce, lime juice, sugar, minced garlic, sliced chili, and sriracha in a small bowl until sugar dissolves.
5
Plate
Spoon jasmine rice into a serving bowl. Arrange thinly sliced cucumber and shredded pickled carrot alongside. Lay crispy tilapia strips over the rice, scatter chopped cilantro and sliced scallion on top, drizzle chili sauce over fish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tilapia fillet
- 1/2 cup60g rice flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 1 cup240ml vegetable oil, for frying
- 1 1/2 cup300g cooked jasmine rice
- 11 cucumber
- 4 tbsp40g pickled carrot
- 2 tbsp2 tbsp cilantro leaves
- 22 scallion
- 2 tbsp30ml fish sauce
- 2 tbsp30ml lime juice
- 2 tsp2 tsp sugar-white
- 2 clove2 clove garlic
- 11 chili-fresh
- 2 tsp2 tsp sriracha
