Steamed Lemon Tilapia With Teriyaki Sauce

If you can’t get mirin, use white wine or rice vinegar instead and add an extra 1 tbs sugar.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons soy sauce
• 5  tablespoons mirin
• 2  tablespoons sugar
• 1  lemon, 1/2 juiced and 1/2 sliced
• 9  ounces basmati rice, rinsed in cold water
• 4 (5 ounce)  tilapia fillets
• 1 1⁄4  in piece ginger, shredded
• 1  red chili pepper, deseeded and sliced
• 4  scallions, thinly sliced

Directions

1. Pour the soy, mirin and sugar in a small saucepan with the lemon juice. Bring to the boil and simmer for 5 mins until slightly syrupy. Remove from the heat and set aside.
2. Put the rice in a large saucepan and cover with water, about 1 ¾ cups. Bring to the boil and turn down to a simmer. Cook for about 5 mins - the rice should have absorbed about ¾ of the water. Place the fish fillets on top.
3. Sprinkle each with ginger, chilli and a slice of lemon. Season with salt and pepper, cover and cook for 5 mins until the fish and rice are cooked through. Serve with a drizzle of the sauce and some sliced scallions.