I've now made this twice and the 2nd time I added a teaspoon of ground ginger (from the market) to the soy sauce/sugar and 2 T water. I then undercooked the fish, added the mixture and raised temperature to high to reduce the broth to a glaze and finish cooking the fish. It was heavenly and will be made again and again.
From EatingWell: July/August 2010
Chinese five-spice powder, soy sauce and brown sugar make a quick glaze for tilapia. You’ll need a skillet that is 12 inches or larger to accommodate the pound of tilapia fillets—if you don’t have one large enough, use 2 smaller skillets instead or cook them in two separate batches, using more oil as necessary.
40 Reviews for Five-Spice Tilapia
tried this for dinner last night and it didn't disappoint! My daughter who said "mom you know i dont like fish" even ate the whole piece! The five spice & sauce was very flavorful and the recipe was fast and easy! We will definately have this again!
This was so easy to make and turned out so tasty. I will definitely make this again. Very flavorful recipe.
I cooked this on a Saturday night and had it on the table in 20 minutes with rice and broccolini. I read reviews and listened to the advice of others. I seasoned with the five spice liberally and used low sodium soy sauce. It was great. My S.O. enjoyed it as well, but probably not as much as me. I'm changing this to a weeknight rotation and it works well with broccolini/broccoli rabe
This was good but I felt the sauce overpowered the fish completely. Tilapia has a delicate flavor better suited to a lighter sauce of butter and a touch of garlic, lemon, s & p. I have used a similar sauce (using honey not brown sugar) on salmon and tuna; it seemed better suited to these types of fillets. Great recipe for someone who doesn't like the taste of fish.