Quick recipe to fix. I used to much Chinese 5 Spice, but it was still good. I will try it again with less of the spice or none of it at all. Thank You for sharing it.
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
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 complimented the sauce really well. I made the recipe only for one, so I had a lot of room in the pan so I added some leftover steamed peas and carrots I had from last night, which went great with the sauce as well. I'll definitely make this next time I have tilapia on hand!
Even though I couldn't find Asian 5 spice (I only looked in 2 stores though) this recipe was awesome. I used Allspice instead as a last minute substitution (although I'm not sure they are even similar) but it still tasted awesome. The soy sauce/brown sugar mixture was great and we poured the extra on some vegetables we had stir fried. I can't wait to actually get the correct seasoning and try it again.
Great recipe! Easy and tasty. We have made it numerous times already and through in onions to saute at the end with the sauce. Love it.
Good recipe! Used regular soy sauce which was a little salty so be sure to used the reduced sodium verson. Yum!