Five-Spice Tilapia

July/August 2010

Your rating: None Average: 4.3 (118 votes)

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.

"Soooo easy and soooo good! I didn't have any 5-spice but I used allspice as someone else said they did along with some cinnamon and northwoods seasoning. I don't think this is anywhere near what the 5-spice tastes like, but it...
Five-Spice Tilapia

40 Reviews for Five-Spice Tilapia

Busy Moms and Dads Take Note!

This is a very easy recipe to make and it is easy on the budget. I will recommend this to everyone because it is delicious, inexpensive, and easy!

Cheep, Easy, and Fast to make
Easy and delish

I was so surprised by how flavorful this recipe is, and how easy and quick it is to prepare. The fish was a combo of sweet and savory. I'll definitely make this again.

fast, few ingredients necessary
This was extremely tasty. I loved it.

I didn't have any five spice pwoder, so i concocted my own spice rub using cinnnamon, cloves, cumin and coriander. It was very tasty. I will purchase five spice for the next time I make this.

Easy to make. took very little effort.
Soy sauce overpowering

This dish didn't work for me because the taste of soy sauce/brown sugar mixture was too strong. Couldn't taste the fish..or even the five spice powder.

This dish was very easy to prepare and the fish was perfectly cooked.
A nice change of pace from my usual fish entrées!

My family enjoyed this fish dish! It was a nice change from the regular fish recipes in my rotation. And I was happy to put the Five Spice powder in my pantry to good use! I seem to forget it's there sometimes, which is a shame because it's absolutely divine!

I doubled the recipe and used Splenda brown sugar blend (but only about 2.5 Tbsp) instead of the regular brown sugar. I left the scallion garnish off, too, as I'm not that fond of them.

I wouldn't want to eat this every night, because of the sugar, but it's definitely good enough to make again.

Fast and easy to prepare.

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