Coat the fish fillets in the cornflour, then set aside. Heat the oil in a large non-stick frying pan, sizzle the fillets for 2-3 mins on each side until crisp, then remove and keep warm.

In the same pan, briefly fry the spring onion and ginger, then add the soy sauce, garlic oil, brown sugar and lime juice and simmer until slightly syrupy. Spoon the sauce over the fish, scatter with chilli, Thai basil or coriander, then serve with the lime wedges.

Recipe from Good Food magazine

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4 tilapia fillets

2 tbsp cornflour

2 tbsp sunflower oil

4 spring onions, sliced green ends only

1 tbsp garlic infused oil

small piece fresh ginger, finely chopped

2 tbsp gluten free soy sauce

1 tbsp brown sugar

juice 1 lime, plus 1 lime chopped into wedges, to serve

1 red chilli, deseeded and sliced

handful Thai basil leaves or coriander leaves

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Low FODMAP Recipe

Tilapia in Thai sauce

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