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Steamed lemon tilapia with teriyaki sauce
Serves 4
Easy
Prep:
Cook:
Want a sustainable, good-for-you choice for a midweek meal? This fresh idea will fit the bill
Skip to ingredients
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- 3 tbsp soy sauce
- 75ml /2½ fl oz mirin(we used Cooks' Ingredients mirin from Waitrose, see tip)
- 2 tbsp sugar
- 1 lemonjuice ½, ½ sliced
- 250g basmati ricerinsed in cold water
- 4x140g/5oz pieces tilapia fillet
- 3cm/1¼ inch piece gingershredded
- 1 red chillisliced, deseeded if you like
- small bunch spring onionssliced
Nutrition: per serving
- kcal409
- fat3glow
- saturates0g
- carbs70g
- sugars12g
- fibre1g
- protein31g
- salt2.23g
Method
step 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.
step 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.
step 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.
