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Five-Spice Tilapia

July/August 2010

Your rating: None Average: 4.3 (122 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.



READER'S COMMENT:
"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

01/12/2011
Good

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.

Easy
Comments
11/16/2010

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!

Comments
11/04/2010

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.

Comments
09/08/2010
Anonymous

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.

Comments
08/22/2010
Anonymous

Good recipe! Used regular soy sauce which was a little salty so be sure to used the reduced sodium verson. Yum!

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