TILAPIA KABAYAKI

[Jim54]

Kabayaki is actually the name of a Japanese sauce usually used on eel but also on many other fish fillets. I had some vacuum-packed, frozen Tilapia fillets so that is what I used. This is a simple but delicious dish.

The Sauce is made with equal parts of Soy Sauce and Mirin. I do not have easy access to Mirin so I used White Wine with a little sugar as an alternative.

1/2 Cup white cooking wine
1/2 Cup Soy Sauce
1 tsp sugar
1 lbs fish fillet

Pour the mixture in a sauce pan. Bring to a boil and simmer on low heat for about 10 minutes.

Add fish to the simmering sauce.
Cook for about 2 min on each side or until the meat is flaky. (You will need to adjust the time for other types of fish)

Serve over rice.

 

[QSis]

Okay, since I do have mirin, it's just 1/2 cup mirin and 1/2 cup soy, right?

Wow, that's easy, looks tasty and I do like tilapia!

Copied and saved - thanks, Jim!

Lee

P.S. If you would like me to send you mirin, and/or any other Asian ingredient, PM me your address.

 

[Cooksie]

Looks mighty tasty to me!

 

[BreezyCooking]

I LOVE the sauced eel in Japanese restaurants. Thanks!

 

[Doc]

Good one Jim. I can't wait to try this. Fantastic picture of your dish.

 

[BreezyCooking]

Oh - & Cod is in season now. I bet this would be FABULOUS with Cod, although due to the extra thickness, as Jim mentions, you'd have to cook the fish a little longer. But still - YUM! (Love Cod!)

 

[Jim54]

I also have made it with Salmon with equally good results.