Best 5 Japanese Tilapia Recipes

ASIAN-STYLE GRILLED TILAPIA

Steps:

• Combine the soy sauce, sugar, garlic, lime juice, ginger and red pepper flakes in a wide, shallow baking pan that will hold all of the fish in a single layer.
• Stir briefly to dissolve the sugar.
• Add the tilapia, then turn it over so that it's coated all over with the marinade.
• Set aside for 20 min or so.
• Heat the broiler to high, and move the oven rack to position closest to heat.
• Slide the pan into the oven, and broil the fish for 5 minute Keep the oven door ajar so the broiler element stays lit.
• Turn the pan around (back to front), and broil for 5 more minute.
• If the juices in the pan appear to burn, add a little water to the dry spot to prevent burning.
• The fish should be opaque and flaky.
• Spoon the sauce over the fish when serving.

ASIAN TILAPIA WITH STIR-FRIED GREEN BEANS

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a shallow baking dish.
• For marinade, stir together soy sauce, ginger, sesame oil, and garlic in a small bowl. Pour marinade over fish, turning to coat. Cover with foil and marinate at room temperature 20 minutes. Drain fish, reserving marinade. Add the 1/4 cup water to the reserved marinade.
• In a large nonstick skillet, combine green beans and the 2 Tablespoons water. Cook, covered, over medium-high heat for 5 minutes, stirring occasionally. Add canola oil. Cook, uncovered, about 5 minutes more or until beans are crisp-tender, stirring frequently. Transfer beans to a serving platter; cover and keep warm.
• Meanwhile, coat another large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add fish to hot skillet; cook 6 to 8 minutes or until fish flakes easily when tested with a fork, turning once. Sprinkle beans with sesame seeds; arrange fish on top of beans.
• Wipe out skillet with a paper towel. Add the reserved marinade to skillet; cook and stir over medium-high heat 1 minute. Strain through a fine-mesh sieve. Drizzle marinade over fish; sprinkle with green onions.

CANTONESE STEAMED FISH

Steps:

• Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
• Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
• Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
• Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
• Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
• Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
• To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!

JAPANESE SIMMERED FISH (SAKANA NO NITSUKE)

Steps:

• Gather the ingredients.
• If the fish fillet will be cooked with the skin intact, score the skin.
• Clean the fish with the boiled water: Place the fish in an empty pot and slowly pour the hot water over it until it's covered. The fish will cook slightly.
• Drain the hot water.
• Immerse the fillets in cold water.
• Drain again and set aside.
• Combine the sake, mirin, soy sauce, and sugar in a saucepan and bring to a boil over high heat.
• Add the fish fillets to the saucepan and cover them with a Japanese drop lid.
• Cook the fish for 10 minutes over medium-high heat.
• Continue to cook the fish until the simmering sauce is reduced to half.
• Add the tamari and ginger.
• Simmer for an additional 5 minutes, or until the simmering sauce has thickened.
• Remove the pan from the heat.
• Serve the fillets in shallow individual dishes.
• Pour some of the simmering sauce over the fish.
• Garnish with sliced green onions or fresh ginger, if desired.

ASIAN GLAZED TILAPIA

Steps:

• Sprinkle each side of the fish with salt and pepper.
• Coat a sautée pan with Olive Oil or your favorite cooking oil. I find that a non-stick pan works best for cooking this delicate fish.
• Prepare the glaze by mixing equal parts Hoisin with Soy sauce. The hoisin is thicker and sweeter giving balance to the soy. You won't need that much for glazing the fish so you can use the remainder to toss in with your noodles if you want.
• Brush the tops of each of the fish with the glaze and lay that side down on the pan allowing the glaze to form a seared on crust.
• Brush the other side of the fish with glaze before flipping.
• Each side takes about 4-6 minutes depending on how thick your filet is. I had big meaty ones so total cooking time was about 15 minutes. If you are unsure whether they are done, make a small cut into the the thickest part of the fish. If the cut is easy to make and the fish flakes, then it's done. If it's hard to pierce with a fork or seems tough, give it a few more minutes. You may have to flip the fish in order to keep it from burning if you are cooking thicker pieces and need the extra time. You may also want to cover the pan with a lid and let the steam help you out.
• Serve on a bed of asian noodles or alone. It's sure to be a crowd pleaser for those that enjoy seafood, and even those who don't!