Hello, new favorite weeknight meal! This recipe was so much fun to make and tasted so good! This is a perfect light and clean tasting meal and the crispy ginger was a nice addition!
Cost: Approximately $3.43 per serving.*
Skill Level: Easy
Time to Make: 40 minutes
6 tilapia filets
6 tablespoons Chinese rice wine, divided
2 inch piece ginger root
1/4 cup canola oil
1 bunch scallions, green parts only
7 tablespoons soy sauce
4 tablespoons sugar
5 tablespoons water
2 cup uncooked rice
Salt and pepper to taste
Prep Ingredients: Make rice according to package instructions. Preheat oven to 400ºF. Peel the ginger and rinse off any leftover residue. Using the peeler (or a mandolin), peel the ginger into very thin slices. Thinly slice the green parts of the scallions lengthwise.
Make the sauce: In a microwave-safe bowl, combine 3 tablespoons rice wine, the soy sauce, sugar and the water. Microwave for 45 seconds and stir to dissolve the sugar. Set aside.
Lay the tilapia filets in an oven proof baking dish and sprinkle with the remaining three tablespoons of rice wine. Season lightly with salt and pepper. Cook in the oven for 12 minutes. Be very careful not to overcook the fish.
Once the tilapia has finished cooking, remove from the oven. Carefully remove the sliced ginger and reserve for the following step. Arrange the scallions on top of the fish and pour half of the sauce over the fish.
Heat the canola oil in a small saucepan until very hot, add the slices of ginger and cook for about 30-45 seconds or until just beginning to brown. Pour the oil and the ginger slices over the tilapia.
To serve: Divide rice between bowls and top with a tilapia filet, a few slices of scallions, and a few pieces of the crispy ginger. Serve with additional sauce.
*Note: Common pantry items such as sugar, salt, oil, and herbs are not factored into the cost of the recipe.
Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!