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Soy-Ginger Steamed Tilapia

Spice up your dinner with this soy-ginger steamed tilapia recipe.

20 mins
4 Serving(s)
Soy-Ginger Steamed Tilapia


  • 3 garlic cloves, crushed with press or 1 tbsp. refrigerated Gourmet Garden™ garlic blend
  • 1/2 cup green onions, thinly sliced and divided
  • 2 tbsp. less-sodium soy sauce
  • 1 1/2 tbsp. dry sherry or Madeira (optional)
  • 1 tbsp. fresh ginger, grated and peeled or refrigerated Gourmet Garden™ ginger spice blend
  • 1 tsp. Schnucks brown sugar
  • 1 tsp. sesame oil
  • 1 1/4 lb. fresh tilapia, swai or catfish fillets
  • 1/4 cup fresh cilantro leaves, coarsely chopped
  • white or brown rice, cooked


  1. Fill 12" skillet or sauté pan with 1/4" water. Place small round cake rack (about 9" in diameter) in skillet, or fold three 12" long pieces of aluminum foil into 3 x 1/2 inch rounds. They should be able to raise a 9" glass pie plate just over water so that lid covers skillet. Cover skillet and heat water to boiling over high heat. (Do not boil with pie plate inside skillet.)
  2. In 9" glass pie plate, stir together garlic, 1/4 cup green onions, soy sauce, sherry, if using, ginger, brown sugar and sesame oil until well blended. Arrange tilapia over sauce, overlapping thin ends of fillets to fit.
  3. Place pie plate on cake rack or foil; cover skillet and cook over medium heat 7-9 minutes or until thickest part of tilapia turns opaque throughout and internal temperature reaches 145°F. With oven mitts, remove pie plate. Sprinkle tilapia with cilantro and remaining 1/4 cup green onions. Serve tilapia over rice.

Nutrition Facts

140 Calories Per ServingFat: 3gSaturated Fat: 1gCholesterol: 60mgSodium: 331mgCarbohydrates: 3gSugars: 1gProtein: 25g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe