Aeri's Kitchen Tilapia with a Korean Style Sauce
The original recipe called for pan frying the fish, but broiled mine instead. I'm sure pan-frying would have been delicious, but I wanted it to be healthier. I also didn't have tilapia but instead used swai, a similar white fish. I doubled the sauce recipe since I wasn't sure how much sauce it would really make, the only thing I didn't double was the hot pepper powder and the sugar.
- 2 Tbsp Soy Sauce
- 1 Tbsp Water
- 1 Tbsp Sesame Seeds
- 1 tsp Hot Pepper Powder (Korean gochut garu, not the same as anything in America, barely spicy)
- 2 tsp Garlic, Minced
- 1 tsp Sesame Oil
- 2 Pinches Sugar
DirectionsMy fish was not completely defrosted, so I broiled it for an extra minute per side. I ended up broiling it for 4 minutes and then flipped, 4 minutes and flipped again, then 3 minutes. I checked and the fish flaked, so it was done. I added sauce on top and spread it around with a knife.
This covered 3 fish filets plus there was extra so we drizzled it on our rice and edamame.
VerdictBalanced -- and popular! Ensures dinner gets eaten.
This sauce was a total hit with our family. Sonny D totally loved it and wanted a third helping of fish. I made only three filets (one per person) but now I know for the future that I need to make at least four, if not the whole package of five.
It was so simple to whip up while the rest of the meal cooked. I liked how it was everything I already had in the cupboard. I really appreciate the balance of the recipe -- it's salty, sweet, oily, savory, but nicely balanced so nothing overwhelms. I will definitely make this again because it's so easy to pull together. I thought it would go nicely with shrimp as well, maybe as a marinade and then cook it with the shrimp to make a sauce.
I was afraid of how hot the hot pepper powder might be since I've only cooked with it a couple times, but I had no reason to worry, it's so mild that I could have doubled it like I did the rest of the ingredients.