Chinese Style Tilapia

This dish goes back to my childhood. My mom used to make fish this way, usually with catfish cause its inexpensive and with the sauce who can really tell? I prefer to make this using tilapia but either works! I love it. Hubby loves. But to be honest, I’m not sure what the masses would think of it. I had intended on fixing this for guests for the first time, but we had some scheduling issues so I prepared our Chinese feast for just hubby & myself which meant a scaled down version of the feast. I’m curious to see if this is something others will like or not. We certainly do!

Some will probably be surprised to see the use of powdered ginger in my Chinese recipes instead of fresh… it boils down to my inherited dislike for ginger. My mom is the same way… the thought of possibly biting into a piece of ginger keeps me from using fresh If you are a fan of ginger, go for the fresh! Hope you enjoy!

Mom’s Chinese Tilapia

1 pound tilapia fillets
3 Tbsp rice cooking wine
2-3 scallions, cut into 1 inch pieces
1 1/2 Tbsp low sodium soy sauce
1/2 Tbsp Sriracha chili sauce
2 cloves of garlic, diced
1/4 tsp dried ginger powder
1 tsp olive oil

In a medium sized skillet, heat olive oil over low-medium heat. Meanwhile, in a small bowl combine rice cooking wine, soy sauce, Sriracha chili sauce, garlic powder & ginger powder. Add fish to skillet, allowing to cook for a minute. Flip fish and add soy sauce mixture to skillet. Add green onion. Allow fish to simmer over low heat until cooked thoroughly, and most of the sauce has cooked off. Serve immediately.