Steamed Lemon Tilapia With Teriyaki Sauce Food

TILAPIA & LEMON SAUCE

Steps:

• In a shallow bowl, combine 1/4 cup flour and salt. Dip fillets in flour mixture. , In a large nonstick skillet, cook fillets in 2 tablespoons butter over medium-high heat until fish just begins to flake with a fork, 4-5 minutes on each side. Remove and keep warm., In the same skillet, melt remaining 2 teaspoons butter. Stir in remaining 1 tablespoon flour until smooth; gradually whisk in broth, wine and lemon juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley. Serve fish and sauce with rice; garnish with almonds.

BAKED TERIYAKI TILAPIA

Steps:

• Heat oven to 375°F.
• Combine vegetables, rice, water and teriyaki sauce in 13x9-inch baking dish sprayed with cooking spray.
• Top with fish; drizzle with dressing.
• Bake 30 min. or until fish flakes easily with fork.

STEAMED TILAPIA FISH

Steps:

• Clean the fish on the inside as well as outside. De-scaleS the fish.
• Make 3 long diagonal cuts on its body.
• Sprinkle salt evenly throughout on both its sides. Don't miss the top of its head and the cuts.
• Insert ginger slices into the cuts and inside its guts.
• Sprinkle some garlic and the spring onions onto aluminium foil then place fish over the garlic and into a steamer.
• Pour in cooking wine and the rest of the ingredients for sauce on and around the fish.
• Make sure water is already boiling. If so, steam for 20 minutes. Otherwise, 25-30 minutes.
• Enjoy!

TERIYAKI TILAPIA (MY MOCK UNAGI)

Steps:

• In a non stick pan, over medium high heat, heat oil and then add the tilapia.
• Mix the remaining ingredients and add them to the pan, cooking until the fish is cooked through and the sauce has thickened.

STEAMED LEMON TILAPIA WITH TERIYAKI SAUCE

Steps:

• 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 from the heat and set aside.
• Put the rice in a large saucepan and cover with water, about 1 ¾ cups. Bring to the boil and turn down to a simmer. Cook for about 5 mins - the rice should have absorbed about ¾ of the water. Place the fish fillets on top.
• Sprinkle each with ginger, chilli and a slice of lemon. Season with salt and pepper, cover and cook for 5 mins until the fish and rice are cooked through. Serve with a drizzle of the sauce and some sliced scallions.