New American cuisine

Easy

Sweet and Sour Orange Tilapia

Drispy golden tilapia fillets, perfectly fried to a delicate crunch, topped with a bright, tangy orange sauce that’s rich in flavor and just the right amount of sweetness. The refreshing zing of ginger and green onions cuts through the rich sauce, adding layers of texture and aroma that will awaken your senses. Each bite is a balance of crispy and tender, sweet and savory—simply irresistible!

This dish is quick, easy, and full of vibrant flavors—perfect for impressing your guests or treating yourself to something special in just 30 minutes. Enjoy every bite!

Chef Bao Qiu

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5 stars rating if you like it!

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Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

For the FISH
1 lb. Tilapia Fillet
1 Egg
2 tbsp. Green Onion
2 tbsp. Ginger
0.5 tsp. Salt
0.5 tsp. Black Pepper
For the SAUCE
2 Medium Oranges
1 oz. Sugar
1 tsp. Rice Vinegar
0.5 tbsp. Oyster Sauce
1 tbsp. Cornstarch
3 tbsp. Water
1 tbsp. Olive Oil

Directions:

Step 1

Slice tilapia fillet into strips, place into a large bowl and season with salt and pepper. Crack the egg over the fish and toss to coat fish evenly. Cover the bowl and marinate fish for 10 minutes.

Step 2

Slice ginger and scallions into thin shreds and soak in a bowl of cold water. Cut oranges in half and use a reamer to extract the juices.

Step 3

Coat fish strips evenly in cornstarch and shake off excess starch. Heat 3 cups of oil in a frying pan over medium-high heat until it reaches 410ºF ( 210 °C) degrees. Drop fish strips into the oil one piece at a time to prevent them from clumping together. Fry the fish for 3-4 minutes, until lightly golden, remove with a spider strainer, and place on a plate. Reheat the oil to a higher temperature and fry the fish strips again for another 3-4 minutes, until crispy and golden brown. Remove the fish with the spider strainer and transfer to a plate.

Step 4

In a medium saucepan, combine the orange juice, oyster sauce, sugar, rice vinegar and salt, and bring to a boil. Mix cornstarch with 2 tablespoons of water to make a slurry, then slowly stir the cornstarch slurry into the sauce, followed by 1 tablespoon of olive oil. Reduce the heat to medium low and simmer the sauce until it’s thickened to the consistency of syrup. Remove sauce from heat.

Step 5

Remove ginger and scallion from the water and pat dry with a paper towel. Arrange fish fillet on a plate, spoon orange sauce over fish, then top fish with ½ tablespoon of fresh orange zest, shredded ginger and scallion, and serve.

Final Notes

Tips for success: When frying the fish, be sure to fry in batches to prevent the fish from sticking together, ensuring each piece gets crispy and golden. The key to a perfectly smooth sauce is making sure the cornstarch slurry is added slowly, allowing the sauce to thicken evenly without lumps. For an extra burst of freshness, top with a little extra orange zest just before serving—it adds a lovely citrus fragrance that takes the dish to the next level.