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.
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
- 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.