Chinese Five Spice Tilapia
Quick to prepare, great flavor. The fish takes on a caramel color on the outside, and stays flakey white on the inside, which creates a nice appearance.
Yield
4 servingsPrep
5 minCook
9 minReady
16 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tilapia
fillets |
* |
| 1 | teaspoon |
chinese five spice powder
powder |
*
|
| ¼ | cup |
soy sauce, light
|
|
| 3 | tablespoons |
brown sugar
light |
|
| 1 | tablespoon |
canola oil
|
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tilapia
fillets |
* |
| 5 | ml |
chinese five spice powder
powder |
*
|
| 59 | ml |
soy sauce, light
|
|
| 45 | ml |
brown sugar
light |
|
| 15 | ml |
canola oil
|
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
Directions
Sprinkle both sides of tilapia fillets with five spice powder.
Mix together soy sauce and brown sugar in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat.
Add the tilapia and cook until the outer edges are opaque, about 2 minutes.
Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan.
Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more.
Stir in scallions and remove from the heat.
Serve the fish drizzled with the pan sauce.
