Soy Ginger Tilapia
with Thai-basil eggplant
You've seen this dish in fancy Chinese restaurants but it's just as easy to replicate in your own kitchen, right in an oven or a microwave (a great option for hot summer days). Pair it with a fragrant Thai-basil eggplant stir-fry and you have yourself a simple and delicious dinner.
Ingredients
- White fish (like tilapia) - 4 fillets
- Soy ginger sauce - ingredients listed separately
- Limes - 1
- Cilantro - small handful of leaves
- Ginger - 2 Tbsp, sliced
- Soy sauce, low-sodium - 3 Tbsp
- Rice vinegar - 2 tsp
- Brown sugar - 1/2 tsp
- Toasted sesame oil - 1 Tbsp
- Garlic - 2 cloves, minced
- Chinese / Japanese eggplant - 1 lb
- Basil - 1 stalk, leaves of
- Cooking oil - 1 Tbsp
- Thai stir-fry sauce - ingredients listed separately
- Limes - 1/2, juice of
- Soy sauce, low-sodium - 2 Tbsp
- Fish sauce - 1 Tbsp
- Rice vinegar - 1 tsp
- Brown sugar - 1/2 tsp
- Corn starch - 1 Tbsp
- Water - 1/2 cup
Nutrition Facts
Prep
- Fish - Rinse and dry fish. Salt & pepper
- For eggplant: Garlic / Eggplant / Basil - Prep as directed. (Can be done up to 3 days ahead)
- Make soy ginger sauce - Prep ginger. Mix together with soy sauce, rice vinegar, sugar, and sesame oil with 2 tbs. (30ml) water. (Can be done up to 5 days ahead)
- Make Thai stir-fry sauce - Mix together soy sauce, fish sauce, rice vinegar, sugar, and corn starch with water. (Can be done up to 5 days ahead)
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Make
- Oven directions: Preheat oven to 400F (204C) degrees. Place fish into a baking dish. Pour soy ginger sauce over fish. Cover with foil and bake for 10 minutes.
- Microwave directions: Place fish into a microwave safe container. Pour soy ginger sauce over fish. Cover with a lid or saran wrap. Microwave for 4 to 8 minutes until fish is cooked through.
- While protein is baking, heat a wok over medium-high heat. Add 1 tbs. (14.8ml) cooking oil and then garlic to heated oil. Once you can smell the garlic, add in the chopped egpplant with a sprinkle of salt. Stir-fry for about 2 to 3 minutes and then add 1/4 cup (59ml) of water. Stir-fry until eggplant is tender but still crunchy, another 3 to 5 minutes.
- Make a donut in the middle of your wok, and pour in your Thai stir-fry sauce. When it starts to bubble and thicken, toss everything together. Add in a squeeze of lime juice and basil leaves. Season to taste with salt and pepper.
- When fish is done, serve with limes and cilantro and a side of your eggplant.
Nutrition Facts
Reviews
Ratings
9 reviews
amazing. make sure you use fresh basil. It's easy to make it too salty so have a light hand on the fish.
0 HelpfulFast prep/cook time, except fish was still cold after first time through the oven. Eggplant very good.
0 HelpfulVery good! The sauces were great and made up for the fact that eggplant is a squishy, oft-unappealing vegetable. Be careful of over-salting the fish! You don't need much in light of the soy sauce. We used basa fish, which apparently is a type of catfish (who knew?).
0 HelpfulThis was great! I admit, we cheated and used Trader Joe's soy-ginger tilapia, but the eggplant wad delicious! Simple, healthy, tasty meal.
0 HelpfulI made the vegetarian version with tofu and it was ok. Both the tofu and eggplant were WAY too salty for our taste. If it wasn't for that, I think we would have liked it more. I would probably use at least half low-sodium soy sauce, if not more. I did not care for the texture of the baked tofu (I normally broil it) but I'm sure it was the closest approximation to the fish.
0 Helpful