How to Make Tilapia with Soy Glaze - Eating Low with Amy 3 Video

Learn How to Make Tilapia with Soy Glaze
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Eating Low with Amy Hi I’m Amy and welcome to Eating Low. In this episode we’re going to be making Tilapia with a soy sauce kind of glaze thing going on. It’s soy sauce and a packet of Splenda and when it cooks, it gets all bubbly in a makes kind of a crust on the Tilapia. If you’re not sure what Tilapia is, it’s just a white fish. I like to call it the tofu fish because it’s a very, it just sucks up the flavor of whatever you cook it with. It’s a very bland kind of fish which I like. It’s not too fishy, it’s not too crazy. Tilapia is like one of the first fishes that I really liked cooking because it’s not a crazy fish that’s not stinky, its not bad, its not ugly I don’t know. It’s my kind of fish. And for me, it comes in these little frozen packages which I’ll show you in a second. Now, first thing I’m going to do is whip up my soy sauce glaze, whatever you want to call it and it’s just soy sauce. I got a quarter cup of soy sauce. I’m just going to pour into the thing and that soy sauce sometimes makes me stall a little bit if I have too much of it. A lot of it get viscous cooked off so I haven’t really noticed a big column as my sauce in this recipe but buying Chinese food sometimes really just stalls me. And then I’m just taking a packet of Slenda and out it in there. And I’m doing this ahead of time just because it gets a little crazy when the fish starts cooking at one time to the mixing risk. So I wan to try and get it done and how time so it’s ready to go when I’m ready to go. I’m going to step out of my counter and it’s not cooperating. All right so now, I’m going to spray my pan with pan and this is not my lucky pan. This is what I normally use but it’s what were going to use today because as you can see my dishes are dirty. Next, I’m going to put just a little bit of garlic in there. Maybe like that one clove of garlic, its really so much about and you have a real garlic clove that you can chop up and put in here but I don’t have that because I used it all up. So I’m using the jar type which is okay. It’s just, it’s not as in my opinion but it’ll work. So those things are all in. Now, I’ve got my frozen tilapia fillet, it comes in a little big I’m just going to sniff and then get it out of —I know I have the same like a problem with these Tilapia things I do a chicken. I don’t like touching these. These are okay. so, I am trying to get out of this little thing, I’m running water on it because it’s frozen and it kind of stuck and tied to the bag. So I loosen it up a little. And maybe I don’t make my—oh there it is. It almost popped out. I’m going to pull it out of this little thing and I am going to touch it, wow! I just rinse it up a little to get a little less frozen than it was. Tilapia, it seems pretty forgiving of whatever I do to it. So, my garlic is sort of starting to cook. I’m just going to throw this in the pan right on top of the garlic. Let’s start cooking. I’m going to wash my hands because you know me. Always wash the hands after you touch stuff. Where is the eggbeater you now this fish is all over my kitchen. All right, so I’ve washed my hand now I’m just going to let that cook and it’s just going to cook and it’s just going to cook for about 3 minutes on each side. I’m trying to figure out which utensil will be best for this things. I’ll just cook it with my spatula and I’m just going to poke it around a little bit and the garlic. And this is probably not like using the jar garlic it’s too small and I think it cooks up a little too quickly. The bigger garlic, when you chop it into the cloves, it doesn’t cook as quickly because it’s a little fat but that’s okay, we don’t care and you know but it’s totally good. And so, I’m just letting this cook and normally I would cut the two of these side by side in the pan and that would be one serving for me. I only have one left so I probably be having something else for dinner tonight too in the distance in my one little tiny Tilapia fillet. For the two of thes

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