Today, because it’s the Christmas season, and because festive holiday food is showing up everywhere, and because I’ve been cooking an embarrassing amount of peppermint/gingerbread/pumpkin-themed desserts……
I’m going to give you a recipe for Asian fish.
Not everything in this life has to make sense. You didn’t think you were going to learn major life lessons on my blog today. You’re welcome.
This teriyaki tilapia fish had a very mild flavor, which went splendidly with the flavorful Asian slaw. The recipe is adapted from Better Homes and Gardens.
Ingredients
The toasted sesame seeds were a big part of the flavor. You can buy a huge bag of toasted sesame seeds for cheap at an Asian market and just keep it in your freezer, but I think they sell smaller containers at your average grocery store for a much higher price per ounce.
- 4 mild fish fillets
- 1/4 tsp black pepper
- 3 Tbs low-sodium soy sauce
- 1/4 cup rice vinegar
- 2 tsp honey (I used my favorite local honey from Desert Creek Honey)
- 2 tsp sesame oil (or any other cooking oil)
- 2 tsp toasted sesame seeds
I used frozen tilapia fillets from Walmart and thawed them before cooking. I’m sure it tastes even better with nicer fish, but it still tasted good for us cheapos, too.
Directions
It’s really quick to throw together.
- Rinse fish and pat dry with paper towels. Sprinkle the fish with pepper and set aside.
- Combine the soy sauce, rice vinegar and honey in a small saucepan for the glaze. Bring to a boil, then reduce the heat and simmer uncovered for about 10 minutes or until slightly thickened. Set aside.
- Heat the oil over medium heat in a skillet and cook the fish while the glaze is simmering. It should take just a few minutes on each side until golden. It will flake apart with a fork when it’s done.
- Transfer fish to a plate or serving platter, drizzle with the glaze and sprinkle with the toasted sesame seeds.
bonjourhan 
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