Seared Tilapia Fillets with Kaffir Lime Sauce

The sweet distinctly Thai flavor of the kaffir lime does not come cheap—at P10 per leaf it may seem like an extravagant ingredient, but a little goes a long way. Kaffir lime perks up even ordinary steamed rice if you crumple a leaf or two while cooking.

Serves 4  Prep Time 5 minutes  Cooking Time 20 minutes

For the kaffir lime sauce
1 cup chicken broth
4 kaffir lime leaves, shredded
1 cup all-purpose cream
1 tablespoon lime juice
1 tablespoon olive oil
2 tablespoons lime juice
cracked black pepper
4 tilapia fillets skin on, available in most frozen food sections (or ask your suki to fillet two large tilapia  fish for you; keep the bones for making excellent fish stock)
mashed potato or steamed rice to serve

1  Place all sauce ingredients in a saucepan over low heat and allow it to reduce by half. Check seasoning to taste.

2  Place a large frying pan on medium-high heat. Add the oil, lime juice, and cracked pepper; cook for about 20 seconds. Add the tilapia, skin side down, and cook for  about 3 minutes per side (depending on the fillet size).

3  Spoon kaffir lime sauce over the fish and serve with mashed potatoes.

Photography by David Hanson

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