Source in .scx format of Talapia soy ginger
<?xml version="1.0" encoding="UTF-8" standalone="yes"?>
<!--
Shop'NCook recipe exchange format
Generated by Shop'NCook 3.1 (http://www.shopncook.com/)
DTD: http://www.rufenacht.com/shopncook.dtd
-->
<!DOCTYPE ShopNCook>
<?xml-stylesheet href="shopncook1.css" type="text/css"?>
<ShopNCook version="1.0" generator="Shop'NCook recipe database 1.0" xml:lang="en">
<RecipeList>
<Recipe recipeId="20953" locale="en">
<RecipeHeader>
<RecipeTitle>Talapia soy ginger</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Ep. 3 - Tilapia with Soy Ginger Glaze
This is one of my favorite dishes! Don't be afraid to cook fish! It's super easy, especially if you can find the frozen tilapia fillets that come individually wrapped.
Recipe:
1-2 tilapia fillets</IngredientText>
<Ingredient id="739" quantity="3.0" unit="slice" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 slice (1/4-inch)</IngredientQuantity>
<IngredientItem>fresh ginger</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1112" quantity="1.0" unit="clove" comment="" defaultState="true" weightGram="3.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 clove</IngredientQuantity>
<IngredientItem>garlic</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>lite Soy sauce (2-3 TB depending on how much fish you are cooking)
4 Stalks green onion cut into 1" pieces (discard white portion)</IngredientText>
<Ingredient id="2158" quantity="1.0" unit="packet" comment="" defaultState="true" weightGram="1.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 packet</IngredientQuantity>
<IngredientItem>Splenda</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Spray PAM in a non-stick frying pan. Fry the ginger and green onion and garlic until the green onions start to brown. Add the fish and pan fry until the fish is cooked. Cooking time will depend on thickness of fish filets (for me it was just a few minutes on each side). Turn filets once during cooking. Add the soy sauce and Splenda to pan and cook until the sauce bubbles. Filets should be coated with sauce and sauce should start to form a "crunchy" coating from caramelizing Splenda. Remove from heat and serve immediately. This always makes my pans really messy but it's pretty tasty.
I modified this recipe from one i found online. You may want to play around with it. I don't use the green onion and I added some garlic. I also sometimes add some water to the soy/Splenda mix because I'm a little sensitive to soy sauce (too much seems to affect me) so i thin it a bit with the water. I mix the water, soy sauce, and Splenda together in a little dish before i add it to the pan. Adding the water seems to make it less "crunchy" in the end though.
</RecipeText>
</Recipe>
</RecipeList>
</ShopNCook>
Back to the recipe