Pan-Seared Tilapia with Tamarind and Tomato Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate pan-seared tilapia fillets served in a tangy tamarind and tomato broth that brings a refreshing sourness typical of Filipino sinigang-inspired dishes. This filipino-inspired seafood ready in about 30 minutes pairs tamarind paste, medium, quartered ripe tomatoes, water 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: 20 min Serves 4 Filipino cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, combine 3 cups water, 2 tbsp tamarind paste, 3 quartered ripe tomatoes, and 1 sliced medium onion. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 10 minutes until the broth is flavorful and slightly reduced.
  2. Step 2: Add 1 tbsp fish sauce, 1 cup trimmed green beans, and 1 cup sliced radish to the simmering broth. Cook for 5 minutes until the vegetables are tender crisp. Season with salt and black pepper to taste. Keep warm on low heat.
  3. Step 3: Meanwhile, heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Season 4 tilapia fillets with salt and black pepper.
  4. Step 4: Pan-sear the tilapia fillets skin-side down (if skin-on) for 3-4 minutes until golden and crisp, then carefully flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.
  5. Step 5: To serve, ladle the tamarind tomato broth with vegetables into shallow bowls and place the seared tilapia fillets on top. Garnish with 2 tbsp chopped fresh cilantro.

Frequently asked questions

How long does Pan-Seared Tilapia with Tamarind and Tomato Broth take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Tilapia with Tamarind and Tomato Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.

Can I substitute ingredients in Pan-Seared Tilapia with Tamarind and Tomato Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Tilapia with Tamarind and Tomato Broth for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Tilapia with Tamarind and Tomato Broth?

Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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