Soy Ginger Tilapia
with Thai-basil eggplant

Name: Soy Ginger Tilapia
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 fillets White fish (like tilapia); ingredients listed separately Soy ginger sauce; 1 Limes; small handful of leaves Cilantro; 2 Tbsp Ginger, sliced; 3 Tbsp Soy sauce, low-sodium; 2 tsp Rice vinegar; 1/2 tsp Brown sugar; 1 Tbsp Toasted sesame oil; 2 cloves Garlic, minced; 1 lb Chinese / Japanese eggplant; 1 stalk Basil, leaves of; 1 Tbsp Cooking oil; ingredients listed separately Thai stir-fry sauce; 1/2 Limes, juice of; 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Fish sauce; 1 tsp Rice vinegar; 1/2 tsp Brown sugar; 1 Tbsp Corn starch; 1/2 cup Water

Active: 20 min Total: 30 min

Original

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.

Proteins

Fish, non-canned

Cuisines

Asian - Chinese

Ingredients

Metric

Servings:

Soy Ginger Tilapia:

White fish (like tilapia) - 4 fillets
Soy ginger sauce - ingredients listed separately
Limes - 1
Cilantro - small handful of leaves

Soy Ginger Sauce:

Ginger - 2 Tbsp , sliced
Soy sauce, low-sodium - 3 Tbsp
Rice vinegar - 2 tsp
Brown sugar - 1/2 tsp
Toasted sesame oil - 1 Tbsp

Stir-fried Thai Basil Eggplant:

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

Thai Stir-Fry Sauce:

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

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.

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