Teriyaki Tilapia My Mock Unagi
Transform your dinner table into a Japanese-inspired feast with this mouthwatering recipe for Teriyaki Tilapia, lovingly dubbed "My Mock Unagi." This quick and easy dish captures the essence of unagi-style flavors with flaky tilapia fillets glazed in a luscious homemade teriyaki sauce made from soy sauce, mirin, brown sugar, garlic, and ginger. Pan-seared to golden perfection and glazed with a thick, silky sauce, this recipe takes just 30 minutes to prepare and pairs beautifully over a bed of fluffy white rice. A finishing touch of spring onions and toasted sesame seeds adds brightness and crunch, making it as visually appealing as it is delicious. Perfect for weeknight dinners, this lighter, budget-friendly alternative to eel is sure to impress!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 0.25 cup Soy sauce
- 3 tablespoons Mirin
- 2 tablespoons Brown sugar
- 1 clove Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cornstarch
- 2 teaspoons Water
- 1 tablespoon Vegetable oil
- 2 cups Cooked white rice
- 2 stalks Spring onions, thinly sliced
- 1 tablespoon Sesame seeds
Instructions
In a medium-sized bowl, whisk together the soy sauce, mirin, brown sugar, minced garlic, and grated ginger to create the teriyaki sauce base.
In a small bowl, mix the cornstarch with water to form a slurry. Set aside.
Heat a non-stick skillet over medium heat and add the vegetable oil.
Pat the tilapia fillets dry with paper towels and place them in the skillet. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked tilapia to a plate and set aside.
Pour the prepared teriyaki sauce into the skillet and bring it to a simmer over medium heat. Stir constantly for 2-3 minutes to allow the flavors to meld.
Add the cornstarch slurry to the sauce and whisk it in. Cook for another 1-2 minutes until the sauce thickens.
Return the tilapia fillets to the skillet, spooning the thickened sauce generously over each piece to glaze them evenly.
Serve the teriyaki-glazed tilapia over a bed of cooked white rice. Garnish with thinly sliced spring onions and a sprinkle of sesame seeds for added flavor and visual appeal.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 8.8 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
