Teriyaki Tilapia with Braised Bok Choy and a Sriracha Cream Drizzle (inspired by Damn Delicious)

This is my first time cooking a filet of fish when I wasn’t at the beach. I’ve done shellfish, but wanted to branch out on my proteins…and a little taste of summer is nice during this long, cold winter!

My inspiration and marinade recipe for this dish came from Damn Delish’s recipe for a salmon dish. If you wanted to sub the marinade for a store bought teriyaki sauce to speed this dish up, go for it! I like making my own because I already have everything on hand and there aren’t any weird additives.

Teriyaki Tilapia
2 tilapia filets
1 Tbs cornstarch
1/4 cup lite soy sauce
1/4 cup brown sugar
1 tsp garlic powder
1 tsp ground ginger
2 Tbs honey

Mix the cornstarch with 1/4 water in a small bowl and set aside. In a saucepan, mix the soy sauce, brown sugar, garlic powder, ginger, and honey. Cook on medium heat until simmering. Add in the cornstarch water mixture. Cook for 2 minutes until it thickens a little. Put on a trivet to cool before you marinate your fish. Reserve a 1/4 cup of the marinade for the braised bok choy. The fish can be marinated for 30 minutes to overnight.
Cook tilapia in a Pyrex at 400 degrees for 15 minutes.

Braised Bok Choy
2 tsp sesame oil
1 bunch bok choy, chopped
1 bunch green onions, diced (reserve 1 diced green onion some for plating)
1/4 cup teriyaki marinade
2 Tbs rice vinegar
1 tsp salt
1/2 tsp freshly ground pepper

In a large frying pan, warm the sesame oil on medium heat. Add the chopped bok choy and cook for 10 minutes. Stir in the green onions and cook for 5 minutes. Add the rice vinegar and cook for 5 more minutes. Season with salt and pepper.

Sriracha Cream Drizzle
2 Tbs light mayo
1 Tbs sriracha
1 Tbs rice vinegar

Mix all ingredients in a bowl. Pour into a squirt bottle…I bought mine at Kroger for $1.50 and it makes an impact.

Plating
Put cooked white rice on a plate. Beside the rice, put your braised bok choy. On top of both, plate your teriyaki tilapia. Use the squirt bottle to drizzle the sriracha cream. Top with chopped green onions. Gobble it up!

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1 Comment

  1. Pingback: Teriyaki Tilapia with Braised Bok Choy and a Sriracha Cream Drizzle | FOODIEZ-eatzFOODIEZ-eatz

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