Steamed lemon tilapia with teriyaki sauce

Steamed lemon tilapia with teriyaki sauce

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(2 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
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Nutrition and extra info

Nutrition: per serving

  • kcal409
  • fat3g
  • saturates0g
  • carbs70g
  • sugars12g
  • fibre1g
  • protein31g
  • salt2.23g


  • 3 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 75ml /2½ fl oz mirin (we used Cooks' Ingredients mirin from Waitrose, see tip)
  • 2 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 lemon, juice ½, ½ sliced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 250g basmati rice, rinsed in cold water
  • 4x140g/5oz pieces tilapia fillet
  • 3cm/1¼ inch piece ginger, shredded



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 red chilli, sliced, deseeded if you like
  • small bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Pour the soy, mirin and sugar in a small saucepan with the lemon juice. Bring to the boil and simmer for 5 mins until slightly syrupy. Remove and set aside.

  2. Put the rice in a large saucepan and cover with water, about 450ml. Bring to the boil, then turn down to a simmer. Cook for about 5 mins – the rice should have absorbed about 3⁄4 of the water. Place the fish fillets on top.

  3. Sprinkle each with ginger, chilli and a slice of lemon. Season, cover and cook for about 5 mins, until the fish and rice are cooked through. Serve with a drizzle of the sauce and sprinkled with the spring onions.

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Comments, questions and tips

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la cuina de casa
15th May, 2015
Really nice, easy and quick to make. I followed the mirin tip above and used white vinegar instead (I'm not sure if rice vinegar and white vinegar are the same). However, rather than letting it simmer for five minutes I had add another 10-15 minutes to get a sticky, caramelized sauce.
14th Nov, 2012
An excellent recipe, tastes great and easy to cook, you must try this, you will love it, plus it is healthy.
14th Aug, 2012
This was very easy and stunning flavours, very fresh and light! We used rice vinegar instead of Kirin but didnt add more sugar but don't think it needed it.
26th May, 2012
incredibly tasty and easy to make, went down a treat with my very sceptical husband!
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