Steamed Sesame Ginger Tilapia Fillet – A Light and Healthy Dish
Growing up in the Philippines, surrounded by water, influenced my love for many fish dishes. Fresh fish is always abundant, normally served whole, from the head to the tail.
We live in the valley area of Los Angeles, not typically known for its asian cuisine. So asian markets with a good selection of fish are rare to find. This sesame ginger tilapia fillet recipe is a great alternative to the whole fish I am accustomed to eating.
I created this recipe not just as an alternate dish, but also because we needed a simple, yet healthy meal we can make in less than 30 minutes. Yep, to me it’s all about quick and easy meals, especially on work days. It takes 10 minutes to prep and 10 minutes to cook and Bam!… you got yourself a light, low carb dish, yet tasty and delicious. Rolan and I get so much satisfaction from great tasting dishes, that don’t make us feel bloated and heavy (and guilty) afterward.
The handful and basic ingredients make this recipe a great go-to meal. I buy the tilapia fillet at my local grocery. But you can replace it with any white flaky fish like swai, catfish or cod. I tried this recipe once using swai fillet, and it came out almost the same. Swai fillet is more dense than the tilapia fillet, making it less light. The rest of the ingredients are basic and are definitely available in any grocery.
Many people think a steamer is required for this dish. I thought so too until Rolan (my MacGyver) helped me improvise with the use of a basic wok with cover and a round stainless steel oven rack. Mine came with the turbo broiler I got but it can easily be purchased at any home and kitchen store. No need to get a steamer, this works perfectly every time.
Stay away from unhealthy and fattening meals and give this fish dish a shot!
- 1 lb tilapia fillet (approx 4 slices)
- 1 ½ thumb-size ginger, thinly slices into 1 inch strips
- 1 tablespoon Kikkoman soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons lemon juice
- 1 stalk green onion, chopped
- pinch of salt and pepper
- In a 3 inch deep platter, season evenly the tilapia fillet with salt and pepper.
- Pour Kikkoman soy sauce and coat each fillet. Do the same with the lemon juice and sesame oil.
- Sprinkle ginger and green onions on top of each fillet.
- Using a steamer, cook fish for 10 minutes. If steamer is unavailable, use a wok pan by boiling 1 cup water and using a round stainless steel oven rack where you can set your platter. The rack should be elevated and not touching the water. Make sure to use a big cover so as not to let steam escape if your wok does not come with one.
- Serve with vegetable or steamed rice.