If there’s one thing that the Baron isn’t fond of, it’s fish. He just can’t get behind the delicate flavors and textures. But that’s okay – there’s just more for me! I do miss not having fish quite as often as I used to because the Baron just isn’t a fan so when I had a night to myself, guess what I made for dinner? This Asian-Braised Tilapia is a weeknight dream. It’s easy to throw together in one pan, cooks quickly on the stovetop and it’s not only delicious but healthy too. Scallions, cherry tomatoes, baby bok choy and ginger simmer in a rice vinegar and soy broth, that also braises tilapia fillets to perfection…
After preparing this dish, I was reminded how much I missed cooking with tilapia. I forgot how quickly it cooks and how well it absorbs the flavors it’s cooked with. You could prepare parts of the dish in advance by combining the prepped vegetables together, combining the rice vinegar, water and soy sauce in a measuring cup and having the tilapia ready for braising. With things prepped, it’s just a matter of assembling all the components in a skillet.
1 tablespoon rice vinegar
1/2 cup water
1 bunch scallions, cut in 2 inch pieces
1 pint cherry tomatoes, halved
12 ounces baby bok choy, halved lengthwise
1 ‘thumb’ ginger, thinly sliced
2 tablespoons soy sauce
2 tilapia fillets
2 tablespoons dark sesame oil
cooked jasmine rice for serving
In a large skillet, combine rice vinegar, water, soy sauce and ginger slices. Add the scallions, tomatoes and bok choy on the bottom of the pan, creating a bed.
Cover the skillet with a lid warm up over medium high heat. When the liquid comes to a boil, reduce heat to low and cook, covered for 4 minutes so vegetables can soften and collapse.
Meanwhile, wash fish and pat dry with paper towels. Uncover skillet and place fillets on top of vegetables and drizzle with dark sesame oil. Cover skillet and continue simmering until fish flakes easily with a fork, about 6-8 minutes.
Serve fish over steamed rice with braised vegetables. Spoon remaining sauce over fish.