Soy Ginger Tilapia
with Thai-basil eggplant
- 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
- 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)
- 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.
amazing. make sure you use fresh basil. It's easy to make it too salty so have a light hand on the fish.0 Helpful
Fast prep/cook time, except fish was still cold after first time through the oven. Eggplant very good.0 Helpful
Very 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 Helpful
This was great! I admit, we cheated and used Trader Joe's soy-ginger tilapia, but the eggplant wad delicious! Simple, healthy, tasty meal.0 Helpful
I 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
A great, simple dinner0 Helpful