Thai Inspired Tilapia


I know this recipe is a bit of a departure for me. But fear not I’ll have two more Italian recipes coming up later this week! And you’ll just have to come back to find out which two *wink wink*

Until then, I’m really over the moon happy how this Thai inspired Tilapia turned out! This recipe came to be, because I had the crazy craving for coconut & lime and have been curious about the Thai flavors. I thought why not? So I gave it a go.

I can’t believe how rich & simply spectacular this sauce is! I know it’s a lot of ingredients, way more than I’m used to. Luckily, I had most of them (with the exception of the coconut milk & red curry paste) already in my pantry. (Once again, I really need to write that post about the importance of a well stocked pantry & should add to that spice cabinet.) It really came in handy for this recipe.

Although there are a lot of ingredients, it’s not at all complicated. Lots of flavor building. I really enjoy Tilapia, it’s a light flaky white fish that’s not fishy at all. Very versatile. I love how the polenta made it slightly crispy and then the sauce, oh the glorious sauce! It has a bit of a kick to it, so if you don’t like too much kick just cut back a little on the red curry paste. I served this with jasmine rice which in itself is aromatic & oh so delicious and naturally helped to finish sopping up that glorious sauce! I hope you’ll give this a go!

If you like Tilapia, you might also enjoy my Tilapia with tomato/onion salsa.

How do you like your Tilapia?


What you’ll need:
Tilapia Fillets 4-6 – enough for your family
Polenta – enough to bread fillets
1 tbsp Red Curry Paste
1 Red Bell Pepper – chopped
1 shallot – chopped fine
3 cloves of garlic – minced
1 can Coconut Milk
1/2 Lime – juiced
1 tsp Curry Powder
1 tsp Cumin
1 tsp Ground Ginger
1 tbsp Brown Sugar
2 tbsp Soy Sauce
Extra Virgin Olive Oil

What to do:
In a large skillet, put a few turns of your oil into the skillet & heat over medium – high heat. Add your shallots & saute until translucent. Add your minced garlic & cook roughly a minute. Add in your red bell pepper & cook through another minute. Add curry paste & cook through another minute. Reduce heat to low & add in your coconut milk & stir through. Add in your curry, cumin & ground ginger, brown sugar lime juice & soy sauce. Season with salt & pepper. Allow sauce to reduce and thicken. While your sauce is cooking bread your tilapia filets with polenta. In another skillet, add a few good heaping turns of the olive oil & cook your tilapia filets. Roughly 3-5 minutes per side depending on size of filets. Transfer your cooked filets to your serving plate & pour sauce on top of filets.

Buon Appetito!

Goes great with:
Jasmine Rice

If you liked this post, I’d really appreciate a Stumble *wink wink*



  1. 1
    Christy B /

    This looks great ~ can’t wait to give it a try. Hubby’s been dying for some tilapia.

  2. 2

    That looks incredible! I love how simple it is, too.

    • 2.1

      Thanks Elle! It really was easy peasy despite the long list of ingriedients. We loved this one!

  3. 3

    Sounds definitely worth trying! Loving the chemistry of flavours!

  4. 4
    Julie S /

    Thanks for the tilapia recipe! As a cheat, I am using frozen jasmine rice from TJs, I destroy rice!

    • 4.1

      Ciao Julie! You’re quite welcome! Hope y’all love it! & it’s not cheating, it’s just a time saver 😉

  5. 5

    LOVE LOVE LOVE Paula. Looks DElish! Just a food stylists note…try not to have the “rabbit ears” of parsley in a photo. One simple leaf on a loose mound of rice would be lovely. Love the lime wedge. Want to talk to you soon about doing some writing for Can you send me a note so I have your email address. All the best, Libbie

  6. 6

    Wonderful preparation of tilapia – love the Thai flavors here!

  7. 7

    This sounds like a really tasty way to dress up some tilapia!

  8. 8

    I am like you, ‘over the moon’ about ANYTHING Thai., and both my husband and I enjoy Talapia! I always look for new recipes from my favorite (and followed) foodie bloggers, so I’m thrilled that you demonstrate your skills in preparing a variety of ethnic foods. Thank you for sharing!

  9. 9
    Vanessa M. /

    We just had blackened Tilapia this past weekend, and will try your recipe with the remaining fillets. Now, by polenta, do you mean to say (plain) corn meal? I can’t imagine breading fish with corn meal mush (polenta, right??). Thanks for all of the inspiration!

    • 9.1

      Hi Vanessa, yes it’s the Italian cornmeal Polenta! Really breads things nicely. Hope you love it!

  10. 10
    Sara /

    everytime i make this super awesome delicious sauce turns out whitish creamy and not real brown like yours.

    what am i doing wrong?

    either way, white or’s always delicious!

    • 10.1

      Hi Sara- Well I’m glad it’s delicious ; ) Have you tried letting the sauce reduce down a little more? Maybe that might help with the color.

  11. 11
    Jill /

    Just wanted to say how much I LOVE this dish. The flavours are amazing. Thank you for sharing! 🙂

  12. 12

    This tilapia recipe sounds absolutely delicious! Anything involving curry is usually a good bet. Thanks for sharing this, Paula. We can’t wait to try it out!

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