Thai Tilapia


This Thai tilapia is a “main course” recipe entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Alyse Raponi. For a rich sauce, she uses Culinary Coconut Milk from So Delicious.

Thai TilapiaSo Delicious Dairy Free 3 Course Recipe Contest BadgeAccording to Alyse, this Thai tilapia is easy, fast and super nutritious.

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Thai Tilapia

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, and tree nut-free.

Thai Tilapia
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 garlic clove, minced
  • ½ tablespoon finely grated ginger
  • 1 tablespoon coconut oil
  • 1 container So Delicious Dairy Free Original Culinary Coconut Milk
  • 1 tablespoon paprika
  • 1 tablespoon parsley, plus extra for garnish
  • 1 teaspoon sriracha hot sauce, or to taste
  • 1 teaspoon red panang paste
  • 1 teaspoon salt
  • 2 tilapia fillets (or any white fish)
  • Cooked brown rice, to serve
  1. Cook the garlic and ginger in the oil over medium-low heat. When it is golden in colour add all remaining ingredients, except the fish and brown rice. Stir and bring the liquids to a boil.
  2. Reduce the heat to a simmer cooking for 5 minutes to thicken.
  3. Place the fish into the liquid, spoon the liquid over the fish to coat with the bright red colour. Cook until the fish is flaky and can be broken with a fork, about 10 minutes depending on the size and thickness of the fish.
  4. Serve over brown rice, top with extra sauce, and sprinkle with extra parsley.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: