---
title: Flaky Tempura Tilapia
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/flaky-tempura-tilapia-5d893e9e62ccf0134a593be1
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Fish
  - Eggs
  - Milk
  - Wheat
tags: []
rating: 4.0
rating_count: 2400
source_chef: Michelle Doll Olson
nutrition:
  calories: 930
  protein: 37
  fat: 49
  saturated fat: 11
  carbohydrates: 81
  sugar: 9
  fiber: 3
  cholesterol: 95
  sodium: 1280
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Tilapia/flaky-tempura-tilapia.avif"
---
Wash and dry all produce. Peel and mince or grate @ginger{2%thumb}. Heat @butter{1%tablespoon} in a #small pot{} over medium-high heat. Add half the ginger and cook until softened, 30-60 seconds. Add @jasmine rice{1%cup} and @water{¾%cup}, and a pinch of @salt{}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, pat @tilapia{22%ounce} very dry with paper towels. Cut each fillet into four pieces; season all over with salt and @pepper{}. Set aside. Quarter @lime{2%unit}. In a #small bowl{}, combine @mayonnaise{4%tablespoon}, @sour cream{4%tablespoon}, a squeeze of lime juice, a pinch of salt, and @sriracha{4%teaspoon} to taste. Add water, 1 teaspoon at a time, until mixture reaches a drizzling consistency.

In a #large bowl{}, whisk together @sesame oil{2%tablespoon}, juice from half of the lime, a drizzle of @olive oil{1%teaspoon}, @sugar{1%teaspoon}(use ½ teaspoon for 2 servings; 1 teaspoon for 4), and a pinch of salt and pepper. Add @mixed greens{4%ounce} and @shredded carrots{8%ounce}, along with the remaining ginger; toss to coat. Season generously with salt and pepper. Taste and add more lime juice if desired.

In a second large bowl{}, combine @tempura mix{164%g}, ⅓ cup cold water, and ½ teaspoon salt. Heat a ⅓-inch layer of @vegetable oil{} in a #large pan{} over medium-high heat. Patting tilapia dry again if necessary, stir it into the batter until fully coated. Line a plate with paper towels.

Once oil is hot enough that a drop of batter sizzles, working in batches if necessary, add coated tilapia. Cook until golden brown on first side, 2-3 minutes; flip with tongs and cook until golden brown on second side and cooked all the way through, 2-3 minutes more. Transfer to paper-towel-lined plate. Immediately season with salt and pepper.

Fluff rice with a fork and season with salt and pepper. Divide rice between plates with tilapia and salad. Drizzle tilapia with creamy sriracha sauce (or serve on the side for dipping).