Crispy Tempura Tilapia with Ginger Rice and Sesame-Lime Salad

There’s something irresistible about the light, airy crunch of tempura. In this recipe, tender tilapia fillets are coated in a delicate tempura batter and fried until golden and flaky. Served alongside steamed ginger rice and a refreshing sesame-lime salad, every bite is a perfect balance of textures and flavors.

A creamy sriracha sauce adds a spicy kick that ties the dish together. Whether you’re a seafood lover or just looking for a new weeknight favorite, this tempura tilapia is sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

11 ounce Regal Springs TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince or grate ginger. In a small pot, melt 1 tablespoon butter over medium-high heat. Add half the ginger and cook until softened, about 30-60 seconds. Add the rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Pat the tilapia fillets very dry with paper towels. Cut each fillet into 4 pieces; season all over with salt and pepper. Set aside. Quarter the lime. In a small bowl, combine mayonnaise, sour cream, a squeeze of lime juice, a pinch of salt and sriracha to taste. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency.
3. In a large bowl, whisk together sesame oil, juice from half the lime, a drizzle of olive oil, ½ teaspoon sugar (1 teaspoon for 4 servings) and a pinch of salt and pepper. Add the mixed greens, shredded carrots and remaining ginger to the bowl with the dressing; toss to coat. Season generously with salt and pepper. Taste and add more lime juice if desired.
4. In another large bowl, combine the tempura mix, ⅓ cup cold water (⅔ cup for 4 servings) and ½ teaspoon salt (1 teaspoon for 4 servings). Heat a ⅓-inch layer of vegetable oil in a large, heavy-bottomed pan over medium-high heat. Pat the tilapia pieces dry again if needed, then stir them into the batter until fully coated. Line a plate with paper towels.
5. Once the oil is hot enough that a drop of batter sizzles when added, working in batches if necessary, add the coated tilapia. Cook until golden brown on the first side, 2-3 minutes. Flip with tongs and cook until golden brown on the second side and cooked through, 2-3 minutes more. Transfer to the paper towel-lined plate and immediately season with salt and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice, tilapia and salad among plates. Drizzle the tilapia with the sriracha sauce (or serve on the side for dipping).

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or haddock works well. Adjust cooking time as needed.

How do I make the tempura batter gluten-free?

Use a gluten-free tempura mix or substitute with rice flour and cornstarch.

Can I bake the tilapia instead of frying?

Baking won’t give the same crispy texture, but you can bake at 425°F on a greased baking sheet for about 12-15 minutes.