Prep 5 mins
Cook 10 mins
My husband who hates fish even enjoyed this. From Eating Well Magazine JulyAugust 2010
- 453.59 g tilapia fillet
- 4.92 ml five-spice powder
- 59.14 ml reduced sodium soy sauce
- 44.37 ml light brown sugar
- 14.79 ml canola oil
- 3 scallions, thinly sliced
- Sprinkle both sides of tilapia fillets with 5-spice powder. Combine soy sauce and brown sugar in a small bowl.
- Heat oil in a large non-stick 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 sauce.
This was very good and very easy to make. I cut everything in half, since I was only making it for my husband and myself. I didn't have scallions, so I left those out. It smelled pretty sweet while it was cooking, and we thought it was going to be too sweet, but then you get the spice from the 5 spice powder, and it turned out to be an awesome balance of flavors. Be careful not to reduce the sauce too much, or the sugar will begin to carmelize itself to your pan! I served this fish over herbed quinoa and served some mixed veggies on the side. Thanks so much for posting this!