Pan-Seared Fish with Chili Garlic Sauce

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender white fish fillets pan-seared to a golden crust and topped with a vibrant homemade chili garlic sauce for a spicy, tangy finish. This Chinese-inspired seafood recipe, ready in about 22 minutes, pairs white fish fillets (cod or tilapia), salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Chinese cuisine 280 cal/serving

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Ingredients

4 fillets (6 oz each) white fish fillets (cod or tilapia)
1 tsp salt
1/2 tsp black pepper
3 tbsp vegetable oil
5 garlic cloves, minced
1 tsp red chili flakes
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
2 tbsp scallions, chopped
1 tbsp fresh cilantro, chopped

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Instructions

Step 1: Pat dry 4 white fish fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Place fish fillets skin-side down (if skin on) and cook without moving for 4-5 minutes until edges are crispy and golden. Flip gently and cook for another 3-4 minutes until fish is opaque and flakes easily with a fork. Remove fish and keep warm.
Step 3: In the same pan, reduce heat to medium. Add 5 minced garlic cloves and 1 tsp red chili flakes; sauté for 30 seconds until fragrant.
Step 4: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Cook for 1-2 minutes, stirring frequently, until sauce thickens slightly to a glossy consistency.
Step 5: Spoon the chili garlic sauce evenly over the seared fish fillets. Garnish with 2 tbsp chopped scallions and 1 tbsp chopped fresh cilantro before serving.