Very easy to make. The sauce was just the right amount of sweet. I served over brown rice with some stir-fry veggies. There was plenty of sauce to drizzle a little over the veggies and made them oh-so-delicious.
Chinese five-spice powder, soy sauce and brown sugar make a quick glaze for tilapia. You'll need a skillet that is 12 inches or larger to accommodate the pound of tilapia fillets. If you dont have one large enough, use 2 smaller skillets instead or cook them in two separate batches, using more oil as necessary.
- 1 tablespoon(s) canola oil
- 1 teaspoon(s) Chinese five-spice powder
- 3 tablespoon(s) light brown sugar
- 1/4 cup(s) reduced-sodium soy sauce
- 3 scallions, thinly sliced
- 1 pound(s) tilapia fillets
- 1. Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl.
- 2. Heat oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until the outer edges are opaque, about 2 minutes. Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan. Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more. Add scallions and remove from the heat. Serve the fish drizzled with the pan sauce.
This recipe is a personal recipe added by flambe99 and has not been tested or endorsed by MyRecipes.
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