RecipesSeafoodChinese Style Tilapia - Quick and Easy

Chinese Style Tilapia – Quick and Easy

chinese-tilapiaThe Un-cook’s Guide to Cooking: Chinese Style Tilapia
I can honestly say cooking is not my strong point, but Sunday I have to say I even impressed myself. One of my Life Resolutions this year was to cook more and eat out less hopefully saving money along the way. But the problem is I only know how to cook a couple of dishes, spaghetti of course, enchiladas, and chicken only on the basic levels. I’m talking Spaghetti sauce in a jar with a dash of Italian seasoning, red peppers and ground turkey. So when I stumbled on this Tilapia recipe I was a little hesitant. I mean I didn’t even know what Sriracha chili sauce was. But it’s the year for change and I NEED to change into a half way decent cook to say the least.

To my surprise the dish came out great! The Hubs loved the tilapia, though it was a bit too spicy for my 3-year old daughter. I loved the tilapia and felt so comfortable cooking it; I could actually cook it for friends or family. Again that’s something that I hardly ever do.

We had fried rice with the tilapia, only I wimped out on this one. I used the Sun-Bird Fried Rice Seasoning Mix. It’s not homemade but it’s fast and it works.

I would love to find a great fried rice recipe one day. If you know of one, drop me a line!

I almost forgot, here’s the recipe if you want to try it for yourself. I found it online courtesy of Delish Food.

Chinese Style Tilapia

1 pound tilapia fillets
3 Tbsp rice cooking wine
2-3 scallions, cut into 1 inch pieces
1 1/2 Tbsp low sodium soy sauce
1/2 Tbsp Sriracha chili sauce
2 cloves of garlic, diced
1/4 tsp dried ginger powder
1 tsp olive oil

In a medium sized skillet, heat olive oil over low-medium heat. In a small bowl combine rice cooking wine, soy sauce, Sriracha chili sauce, garlic & ginger powder. Add fish to skillet, cooking for a minute. FLIP the fish (I almost forgot this step) and add soy sauce mixture to skillet. Add green onion. Allow fist to simmer over low heat until cooked thoroughly. Serve immediately.

It’s that easy and so delicious. The only problem I had with cooking was that my fish started to fall apart making for a not so pretty picture.

This is a guest post written by Stephanie Elie of BizzieMommy.com

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