Steamed Lemon Tilapia With Teriyaki Sauce
This recipe brings together the delicate flavors of tilapia fillets with a sweet and savory soy glaze. The fish is nestled on a bed of fluffy basmati rice, infused with aromatic ginger and a hint of spice from fresh chillies. Drizzle the soy glaze over the dish and garnish with vibrant spring onions for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 3 tbsp soy sauce
- 75ml /2½ fl oz mirin (we used Cooks' Ingredients mirin from Waitrose, see tip)
- 2 tbsp sugar
- 1 lemon , juice ½, ½ sliced
- 250g basmati rice , rinsed in cold water
- 4x140g/5oz pieces tilapia fillet
- 3cm/1¼ inch piece ginger , shredded
- 1 red chilli , sliced, deseeded if you like
- small bunch spring onions , sliced
Instructions
- Pour the soy, mirin and sugar in a small saucepan with the lemon juice. Bring to the boil and simmer for 5 mins until slightly syrupy. Remove and set aside.
- Put the rice in a large saucepan and cover with water, about 450ml. Bring to the boil, then turn down to a simmer. Cook for about 5 mins – the rice should have absorbed about 3⁄4 of the water. Place the fish fillets on top.
- Sprinkle each with ginger, chilli and a slice of lemon. Season, cover and cook for about 5 mins, until the fish and rice are cooked through. Serve with a drizzle of the sauce and sprinkled with the spring onions.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 409 calories
- Fat Content: 3 grams fat
- Carbohydrate Content: 70 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 2.23 milligram of sodium
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