Tilapia with Hoisin and Ginger Sauce

Adapted this recipe from bon apetit!

It called for cod, I had tilapia, I upped the spice and the result was very good.

Next time i’ll put on less sauce and let it caramelize on the fish! I cooked up some black rice – forbidden rice!



  • 1/2 cup soy sauce
  • 1/4 cup unseasoned rice vinegar
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 1/2 tablespoons chopped green onions
  • 1 tablespoon honey
  • 1 large garlic clove, minced
  • 1/4 cup hoisin sauce*
  • 2 1/4 teaspoons hot chili paste (such as sambal oelek)*
  • 1 tablespoon vegetable oil
  • 2 tilapia fillets


  1. Whisk first 6 ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring ginger sauce to room temperature before serving.
  2. Preheat oven to 450°F.
  3. Stir hoisin and chili paste in another small bowl. Heat oil in heavy large ovenproof skillet over medium-high heat. Add cod, skin side up. Cook 2 minutes, then turn cod over. Spoon hoisin mixture over fillets, dividing equally.
  4. Transfer to oven and bake until fish is just opaque in center, about 5 minutes. Place 1 fillet in each of 2 shallow soup bowls. Spoon ginger sauce around fish and serve with steamed rice.