Best Asian Tilapia Purses Recipes

Thai Golden Bags image

Provided by HeyMiki

Time 30m

Yield 25 bags

Number Of Ingredients 11

6 ounces ground pork
2 ounces shrimp, peeled and deveined
2 wood ear mushrooms, soaked and chopped
1 clove garlic, minced
2 tablespoons green onions, finely chopped
2 tablespoons mushroom soy sauce (or 1 tbsp fish sauce and 1 tsp soy sauce)
1 teaspoon white pepper
25 wonton wrappers
25 chives (optional) or 5 -10 green onions, green part only (optional)
vegetable oil
Thai sweet chili sauce

Steps:

Chop up shrimp and mix with ground pork, mushrooms, garlic, green onions, mushroom soy sauce, and black pepper.
Scoop a teaspoonful of mixture onto the wrapper.
Pull the edges up and pinch to close making a little bag. Repeat until all the mixture is used up.
Optional: Tie with a chive (*be sure to knot it twice so it doesn't come apart). If you are using green onions, place them in boiling water for 20 seconds to make more pliable. Cut each green onion into 3-5 thin strips (lengthwise) and tie around the bags.
Heat oil in deep fryer or wok until very hot.
Fry until golden brown. Place on a paper towel to drain excess oil.
Serve with Thai sweet chili sauce.

Asian Tilapia in Foil image

Provided by Halcyon Eve

Categories Tilapia

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 (6 ounce) tilapia fillets
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1 tablespoon grated fresh gingerroot
1 bunch green onion, chopped
1/4 teaspoon pepper

Steps:

Preheat oven to 450* F. Wash fillets and pat dry. Tuck thin ends under so the whole fillets will be of equal thickness.
Place each fillet on 12x15" pieces of foil.
Combine soy sauce, sesame oil, ginger, and pepper and spoon over fillets. Sprinkle scallions on top of each fillet. Fold the foil over fish and crimp edges to seal.
Place packets on baking sheet in a single layer.
Bake at 450* F for 12 to 15 minutes, until foil is puffed and fish flakes easily when tested with a fork.

Nutrition Facts : Calories 245, Fat 9.8, SaturatedFat 1.9, Cholesterol 85.1, Sodium 1098.9, Carbohydrate 3.5, Fiber 0.9, Sugar 1, Protein 36.6

Asian Glazed Tilapia image

Provided by SugaJ

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 lbs fresh tilapia fillets, frozen can be used as well (about 4 - 6 filets)
1 -2 teaspoon salt
1 -2 teaspoon pepper
1 tablespoon olive oil (this is not an exact measurement, just coat your pan enough to keep the fish from sticking)
4 tablespoons hoisin sauce
4 tablespoons soy sauce (I use low sodium)

Steps:

Sprinkle each side of the fish with salt and pepper.
Coat a sautée pan with Olive Oil or your favorite cooking oil. I find that a non-stick pan works best for cooking this delicate fish.
Prepare the glaze by mixing equal parts Hoisin with Soy sauce. The hoisin is thicker and sweeter giving balance to the soy. You won't need that much for glazing the fish so you can use the remainder to toss in with your noodles if you want.
Brush the tops of each of the fish with the glaze and lay that side down on the pan allowing the glaze to form a seared on crust.
Brush the other side of the fish with glaze before flipping.
Each side takes about 4-6 minutes depending on how thick your filet is. I had big meaty ones so total cooking time was about 15 minutes. If you are unsure whether they are done, make a small cut into the the thickest part of the fish. If the cut is easy to make and the fish flakes, then it's done. If it's hard to pierce with a fork or seems tough, give it a few more minutes. You may have to flip the fish in order to keep it from burning if you are cooking thicker pieces and need the extra time. You may also want to cover the pan with a lid and let the steam help you out.
Serve on a bed of asian noodles or alone. It's sure to be a crowd pleaser for those that enjoy seafood, and even those who don't!

Nutrition Facts : Calories 513.1, Fat 11.7, SaturatedFat 3.2, Cholesterol 227.5, Sodium 2081.5, Carbohydrate 8.4, Fiber 0.7, Sugar 4.7, Protein 93.6