Prep 5 mins
Cook 10 mins
I know the texture doesn't resemble that of unagi (eel), but I was craving unagi sushi and came up with this to satisfy my craving. It's great in sushi with avocado and scallions, but also great on its own.
- 1 tablespoon oil
- 5 tilapia fillets
- 1⁄2 cup brown sugar
- 1⁄4 cup seasoned rice wine vinegar
- 1⁄2 cup soy sauce
- 1 teaspoon fresh ginger, grated
- 1⁄2 teaspoon garlic, minced
- 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.
I followed everything on the recipe but it turned out to be okay. I didn't really taste Unagi but I did taste "sweet". This is not bad, it just taste "different". And it does not taste like the Unagi sauce that I always have in a sushi restaurant.
Delicious...I made this when I hadnt been to the grocery store in over 2 weeks, and was looking for something simple to do with the frozen tilipia fillets in my freezer. I didnt have fresh ginger, so I used ground. I'm sure it would have been even better with the fresh, but I was very impressed with the outcome!
Yes, it's not 100% like unagi. But, it sure is close. This will definitely keep me happy in between trips to the sushi bar!