Asian Glazed Tilapia

"This recipe comes from a local restaurant. I finally begged and begged and the chef gave me the ingredient list. I had been experimenting with several recipes using a marinade of soy sauce and balsamic vinegar trying to recreate my favorite menu item, but the fish was always over powered. Not so with this combination. The sauce lends the fish a sweet flavor, but doesn’t overwhelm. I made it for my friends and they all agreed it was one of the best seafood dishes they've ever eaten. Sorry, but I didn't have a chance to snap any photos. I served the fish over Asian rice straw noodles - I think any light noodle would work nicely. I tossed the noodles with a few tablespoons of the glaze used on the fish, and paired with sautéed zucchini and yellow squash which were julienned for a pretty side dish. I hope you give this a try. It's really quick, easy, and impressive."
photo by a user photo by a user
Ready In:


  • FISH

  • 4 lbs fresh tilapia fillets, frozen can be used as well (about 4 - 6 filets)
  • 1 -2 teaspoon salt
  • 1 -2 teaspoon pepper
  • 1 tablespoon olive oil (this is not an exact measurement, just coat your pan enough to keep the fish from sticking)

  • 4 tablespoons hoisin sauce
  • 4 tablespoons soy sauce (I use low sodium)


  • Sprinkle each side of the fish with salt and pepper.
  • Coat a sautée pan with Olive Oil or your favorite cooking oil. I find that a non-stick pan works best for cooking this delicate fish.
  • Prepare the glaze by mixing equal parts Hoisin with Soy sauce. The hoisin is thicker and sweeter giving balance to the soy. You won't need that much for glazing the fish so you can use the remainder to toss in with your noodles if you want.
  • Brush the tops of each of the fish with the glaze and lay that side down on the pan allowing the glaze to form a seared on crust.
  • Brush the other side of the fish with glaze before flipping.
  • Each side takes about 4-6 minutes depending on how thick your filet is. I had big meaty ones so total cooking time was about 15 minutes. If you are unsure whether they are done, make a small cut into the the thickest part of the fish. If the cut is easy to make and the fish flakes, then it's done. If it's hard to pierce with a fork or seems tough, give it a few more minutes. You may have to flip the fish in order to keep it from burning if you are cooking thicker pieces and need the extra time. You may also want to cover the pan with a lid and let the steam help you out.
  • Serve on a bed of asian noodles or alone. It's sure to be a crowd pleaser for those that enjoy seafood, and even those who don't!

Questions & Replies

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  1. This is a very nice recipe. I used Barramundi instead of Tilapia, but otherwise followed the recipe. I used a very small amount of the glaze, just brushing the fish with it on both sides. It was mildly flavored but very nice. My husband even commented on how good it was before I asked his opinion! This is also nice because it is something that goes together quickly with just a few ingredients that I usually have on hand. Thanks for sharing! Made for PAC Spring 2011.
  2. This was my first time preparing fish, and my first time eating tilapia, and I thought your recipe was excellent! I normally dont like any kind of seafood (except Rubios fish tacos) but I want to learn to like it. Now I can add Asian glazed tilapia to my short list. I served it atop a recipe from RealAge called Elise's Sesame Noodles, and that was great too! The combination of the two really did it for me.


I love to cook savory meals for my husband. I'm a dehydrating fanatic and food storage junkie. Being prepared to take care of my family helps me sleep better at night.
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