Best 5 Asian Tilapia Recipes

ASIAN GLAZED TILAPIA

Steps:

• 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!

TILAPIA WITH AN ASIAN FLAIR (MICROWAVE)

Steps:

• 1. SAUCE: In a small bowl, whisk together all of the sauce ingredients.
• 2. Coat a 9 x 9-inch glass baking pan with non-stick cooking spray. Place fillets in pan side by side and pour sauce over them, tipping pan to distribute the sauce all around. Sprinkle green onions over fish. -
• 3. Cover pan with plastic wrap (leave one corner open to vent). Microwave on high for 5 minutes. (If you microwave doesn't have a revolving plate, turn pan a quarter turn halfway through cooking time.)
• 4. Remove plastic wrap and serve, putting a little of the sauce on each fillet.

ASIAN TILAPIA

Steps:

• Dredge filets with flour. Heat olive oil with 1 tbspn of butter in frying pan. Add fish. Allow to brown on one side while adding about 3 tbspns soy sauce, half a line, about 1" of wasabi paste and a generous sprinkle of ginger. Add pepper. When browned on one side, turn. Add ¼ to 1/3 cup of vegetable stock. Turn off fire and sprinkle with chopped cilantro.

ASIAN TILAPIA PURSES

Steps:

• In a small mixing bowl combine lemon juice, ginger root, soy sauce, 5-spice, salt, pepper and sherry. Place tilapia fillets in a shallow baking dish in a single layer. Pour sauce over fillets to cover and refrigerate for at least an hour up to overnight. Preheat oven to 350F. Cook the cabbage leaves in boiling water just until tender. Place 1/4 of the prepared rice in the center of a cabbage leaf. Place fillet on top and sprinkle with extra marinade. Wrap leaf to cover fish completely, skewer with toothpick to secure if needed. Bake for 14-16 minutes and test with meat thermometer if you wish to verify doneness. Serve hot.

ASIAN TILAPIA RECIPE

Steps:

• Place fish fillets in a 8x8 inch microwavable baking dish. In a small bowl combine the pineapple, soy sauce and green onion. Pour over fish and cover dish with saran wrap, venting one corner. Microwave on high 6-8 minutes or until fish flakes easily with a fork.