Best 9 Steamed Tilapia Fish Recipes

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STEAMED TILAPIA: HUNAN-STYLE WHOLE FISH



Steamed Tilapia: Hunan-Style Whole Fish image

Hunan Style Steamed Tilapia with Duo Jiao and Tofu is a classic whole fish recipe and one of our favorite recipes, made with plenty of salted chopped chili peppers, garlic, ginger, and white pepper.

Provided by Bill

Categories     Fish &     Seafood

Time 1h

Number Of Ingredients 12

1 fresh tilapia ((whole, 1¼ - 1½ pounds or about 650g, best from a live tank))
16 ounces silken tofu
⅛ teaspoon salt ((for the tofu, plus more to taste))
3 tablespoons canola oil
1½ tablespoons ginger
6 tablespoons Duo Jiao
3 cloves garlic ((minced))
1 scallion
⅔ cup hot water
2 tablespoons soy sauce
1 teaspoon sugar
¼ teaspoon white pepper

Steps:

  • The fish market should have gutted the fish, trimmed off the sharp fins, and removed the scales, but there's additional work needed to prepare your whole fish! First, use a knife to go over the fish and remove any scales that the market may have missed. Usually scales are missed along the fins, under the belly, and around the head.
  • You should also check the inside cavity of the fish and use a dull butter knife to remove/scrape any blood lines or membranes that were left behind. Sometimes there are also gills remaining and sharp fins, so use kitchen shears to help with cutting these sections off. Fish markets generally don't bother with these cleaning and preparation details, but they make all the difference!
  • Next, start from the tail end of the fish, and cut it like you are filleting it from the tail to the front. When you reach the bones in the cavity, you can cut through them with a sturdy chef's knife but be careful not to cut yourself! Kitchen shears could be helpful for the novice cook.
  • After cutting through the bones, continue splitting the fish up to the top fin as if you were filleting it, but *stop* short of cutting off the filet from the rest of the fish. Once you reach the head, split it in half, and now you have a split fish.
  • Give your fish a quick rinse, set it aside on a cutting board skin side up, and press on the fish slightly to flatten it out.
  • Prepare your silken tofu by cutting the plastic cover off, and pouring out any liquid. Next, turn the tofu container upside down on a cutting board, and carefully lift the container away from the block of tofu. Next, cut the tofu in half lengthwise, and slice it crosswise into ½-inch slices.
  • Use your knife or cleaver to lift each half of the cut tofu on a large heatproof plate or large bowl. The platter should be slightly deep enough to hold the steaming liquid and sauce. Lay your tofu bed down on the plate so the pieces are fanned across either side. Sprinkle ⅛ teaspoon of salt evenly over the silken tofu. Next, gently place the fish skin side-up on the tofu, and it's ready for the steamer!
  • Use 4 cups of cold water in the wok, place your fish fish on a steaming rack inside, and cover the wok.
  • Turn the heat to medium-high. The water should boil in about 7 minutes. Steam for another 6 minutes--a total of 13 minutes. Check that the water is simmering after 7 minutes. If not, then the heat must be turned up. If you see the water boiling vigorously, then turn the heat down to a simmer/very low boil. After a total of 13 minutes, check the fish for doneness. It's key not to overcook the fish for the best results!
  • Use a butter knife to press into the part of the fish that has bones underneath it. The knife should easily go through the meat like butter, right to the bone. If the meat feels a little tough or you encounter some resistance as you penetrate the fish (or you don't hit the bone), then the meat is likely still raw and will need another few minutes.
  • Once your tilapia passes the doneness test, turn the heat off and carefully pour off the liquid that has pooled at the bottom of the plate, using a dry kitchen towel to grip the plate on one side, and if you need it, a spatula to gently hold the fish in place. You can do this directly in the wok, or if it's too hot, pour it off into the kitchen sink. Either way, do it slowly and take care not to let the fish and tofu slide off the plate!
  • In a clean pan or wok set over low heat, add 3 tablespoons of canola oil, 1½ tablespoons minced ginger, and 6 tablespoons of duo jiao salted chilli peppers. Let the ginger and duo jiao peppers infuse the oil for about 1-2 minutes. The oil should start turning red and fragrant like chili oil!
  • Next, add 2 teaspoons minced garlic and the white portions of the scallion. Give it a stir for another 10 seconds, and add ⅔ cup hot water, 2 tablespoons soy sauce, and 1 teaspoon granulated white sugar, and ¼ teaspoon ground white pepper powder.
  • Let the liquid come to a boil, and turn it down to simmer. Season to taste with more salt--or the salty liquid from the duo jiao chili pepper jar. The sauce should be quite salty for this fish dish!
  • Stir in the green portion of the scallion, and take the pan off the heat. Immediately spoon the sauce onto the fish, making sure to evenly distribute the salted chili peppers, garlic, ginger, and scallions over the fish and tofu.
  • Sprinkle some additional ground white pepper powder over the top, and your Hunan steamed fish is ready!
  • Serve your Hunan Steamed Tilapia with plenty of rice, because a spoonful of fish + a big spoonful of this spectacular sauce over rice makes for the perfect bite! It's also best served family style, perhaps with a stir-fried vegetable or an additional meat dish to give the meal some variety.

Nutrition Facts : Calories 304 kcal, Carbohydrate 11 g, Protein 30 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 57 mg, Sodium 944 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

STEAMED WHOLE TILAPIA



Steamed Whole Tilapia image

This is a recipe that appeared on a card at my local ShopRite, and the card states it comes from a magazine named Simply Seafood. It works best with an Asian bamboo steamer or equivalent. The card states the recipe is also delicious with trout, rockfish, and small striped bass. I haven't tried these fishes in this dish. According to the recipe, a whole tilapia is prepared, but filets can definitely be adapted!

Provided by Diann is Cooking

Categories     Bass

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1 tilapia fillet
1/4 cup soy sauce
3 tablespoons minced ginger
1 tablespoon sesame oil
1 teaspoon minced fresh garlic
1/4 teaspoon red pepper flakes
2 cups napa cabbage, shredded
4 scallions, sliced
1 tablespoon toasted sesame seeds
ground pepper

Steps:

  • Scale and gut the tilapia (or have your fishmonger do this).
  • Make 3 or 4 shallow slashes on each side of the fish, to absorb the marinate.
  • Mix soy sauce, ginger, sesame oil, garlic and peppers. Rub a small portion of this sauce into the fish, including into the slashes.
  • Add shredded cabbage and scallion to the remainder of the sauce, and mix.
  • Layer cabbage onto a heat-resistant plate which will fit into your steamer, and place the fish atop the cabbage. Put the plate into the top portion of the steamer.
  • In the bottom of the steamer, pour three inches of water. Set steamer over range on high, and allow water to boil. When the water is at boiling, put the steamer basket over the lower portion, and cover.
  • Steam fish until it has just turned opaque, approximately 15-20 minutes.
  • Serve, and sprinkle sesame seeds atop.

Nutrition Facts : Calories 213.7, Fat 11.6, SaturatedFat 1.9, Cholesterol 31.2, Sodium 2057.4, Carbohydrate 10.7, Fiber 3.2, Sugar 2.6, Protein 19.3

STEAMED TILAPIA FISH



Steamed Tilapia Fish image

Over the years, I have discovered that the best way to enjoy river fishes is to have it steamed. It is easy and not fussy in preparation and it will be ready in 25 minutes.

Provided by yellowDough

Categories     Tilapia

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 tilapia fillets or 1 freshwater fish fillet
1/4 cup thinly sliced gingerroot
1/4 cup finely chopped garlic
1 stalk spring onion, 1 inch each
2 tablespoons shaoshing Chinese wine
1 tablespoon light soya sauce
1 tablespoon salt
1/2 tablespoon sugar
8 dried chilies
3 liters boiling water

Steps:

  • Clean the fish on the inside as well as outside. De-scaleS the fish.
  • Make 3 long diagonal cuts on its body.
  • Sprinkle salt evenly throughout on both its sides. Don't miss the top of its head and the cuts.
  • Insert ginger slices into the cuts and inside its guts.
  • Sprinkle some garlic and the spring onions onto aluminium foil then place fish over the garlic and into a steamer.
  • Pour in cooking wine and the rest of the ingredients for sauce on and around the fish.
  • Make sure water is already boiling. If so, steam for 20 minutes. Otherwise, 25-30 minutes.
  • Enjoy!

STEAMED TILAPIA IN WINE SAUCE



Steamed Tilapia in Wine Sauce image

I developed this recipe while working at a local winery. Fast and easy to prepare, it became an instant classic at my house. I use a lively dry pear wine in the sauce and recommend avoiding those that are sweet or semi-sweet. -Tenneille Brewer, Fayette, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 tilapia fillets (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 pound fresh sugar snap peas, trimmed
2 tablespoons minced chives
4 tablespoons butter
1/2 cup dry white wine
Hot cooked wild rice

Steps:

  • Sprinkle fillets with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place each fillet on 1 side of a piece of heavy-duty foil (about 18x12-in. rectangle). Top with peas, chives and butter. Drizzle with wine; sprinkle with the remaining salt and pepper. Fold foil around fish and peas, sealing tightly., Grill, covered, over medium heat 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Spoon juices over fish and peas. If desired, top with additional minced chives. Serve with rice.

Nutrition Facts : Calories 281 calories, Fat 9g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 717mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

VEGETABLE STEAMED TILAPIA



Vegetable Steamed Tilapia image

Tilapia fillets steamed with vegetables. I am generally not a fish person, but this turned out great.

Provided by Kent

Categories     Seafood     Fish     Tilapia

Time 40m

Yield 6

Number Of Ingredients 8

1 teaspoon olive oil, or as needed
6 tilapia fillets
4 stalks celery, halved lengthwise and crosswise
1 cup fresh baby carrots
1 bell pepper, cut into chunks
½ red onion, sliced
1 pinch Greek seasoning, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and oil lightly with olive oil.
  • Arrange tilapia fillets onto prepared baking sheet. Place celery, carrots, bell pepper, and red onion on top of fillets. Season with Greek seasoning, salt, and black pepper. Lay a sheet of aluminum foil over the top and fold edges together to seal the packet.
  • Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Nutrition Facts : Calories 138.7 calories, Carbohydrate 4.4 g, Cholesterol 41 mg, Fat 2.4 g, Fiber 1.5 g, Protein 23.6 g, SaturatedFat 0.5 g, Sodium 125.9 mg, Sugar 2.4 g

SIMPLEST STEAMED FISH



Simplest Steamed Fish image

If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds cod or other fillet, in two pieces, or 1 large halibut steak
2 tablespoons extra virgin olive oil
Juice of 1/2 lemon
Coarse salt to taste

Steps:

  • Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
  • Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 0 grams

SEASONED TILAPIA FILLETS



Seasoned Tilapia Fillets image

If you need a healthy, keep-it-simple solution to dinner tonight, you just found it. This restaurant-quality tilapia fillet recipe relies on spices you're likely to have on hand to deliver big flavor. This is how to make tilapia. -Dana Alexander, Lebanon, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

2 tilapia fillets (6 ounces each)
1 tablespoon butter, melted
1 teaspoon Montreal steak seasoning
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
Dash garlic powder

Steps:

  • Preheat oven to 425°. Place tilapia in a greased 11x7-in. baking dish; drizzle with butter. In a small bowl, mix remaining ingredients; sprinkle over fillets., Bake, covered, 10 minutes. Uncover; bake until fish just begins to flake easily with a fork, 5-8 minutes.

Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 589mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

STEAMED LEMON TILAPIA WITH TERIYAKI SAUCE



Steamed lemon tilapia with teriyaki sauce image

Want a sustainable, good-for-you choice for a midweek meal? This fresh idea will fit the bill

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

3 tbsp soy sauce
75ml /2½ fl oz mirin (we used Cooks' Ingredients mirin from Waitrose, see tip)
2 tbsp sugar
1 lemon , juice ½, ½ sliced
250g basmati rice , rinsed in cold water
4x140g/5oz pieces tilapia fillet
3cm/1¼ inch piece ginger , shredded
1 red chilli , sliced, deseeded if you like
small bunch spring onions , sliced

Steps:

  • 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 and set aside.
  • Put the rice in a large saucepan and cover with water, about 450ml. Bring to the boil, then turn down to a simmer. Cook for about 5 mins - the rice should have absorbed about 3⁄4 of the water. Place the fish fillets on top.
  • Sprinkle each with ginger, chilli and a slice of lemon. Season, cover and cook for about 5 mins, until the fish and rice are cooked through. Serve with a drizzle of the sauce and sprinkled with the spring onions.

Nutrition Facts : Calories 409 calories, Fat 3 grams fat, Carbohydrate 70 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.23 milligram of sodium

PAN-SEARED TILAPIA



Pan-Seared Tilapia image

This pan-seared tilapia dish is a delicious and easy way to prepare seafood! Great for a quick weeknight meal accompanied with fresh veggies. Try this healthy dish full of flavor and nutrition!

Provided by AppleChef

Categories     Seafood     Fish     Tilapia

Time 18m

Yield 4

Number Of Ingredients 5

4 (4 ounce) fillets tilapia
salt and pepper to taste
½ cup all-purpose flour
1 tablespoon olive oil
2 tablespoons unsalted butter, melted

Steps:

  • Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.
  • Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 11.9 g, Cholesterol 56.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 4.5 g, Sodium 50.9 mg

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