Baked Ginger-Soy Tilapia
with Fresh Shanghai Noodles & Veggies
Cooking time
15 minutes
Servings
4
Calories
620 /serving
Glazing tilapia with a sauce of ginger, sweet soy and ponzu makes it irresistibly aromatic. The whole family will be lured to the table, for fulsome fish served over a noodle stir-fry tumbled around with edamame and leafy greens.
We will send you:
- 4 Sustainably-raised tilapia fillets (BAP-certified)
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Ginger paste
- 60ml Ponzu lime sauce
- 150g Edamame (or green peas)
- 450g Fresh Shanghai noodles
- 60ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, white sesame, garlic, canola oil, sea salt, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Tilapia • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
Strainer
Total Fat
11 g
Saturated Fat
2 g
Sodium
1170 mg
Total Carb
85 g
Sugars
16 g
Protein
46 g
Fibre
3 g
Preparation
Bake the tilapia
- Preheat the oven to 450°F.
- Bring a medium pot of salted water to a boil.
- Pat the tilapia* dry; season with the spices, a drizzle of oil and S&P.
- Arrange on a lined sheet pan and bake, 6 to 10 min., until cooked through.
Boil the noodles
- Meanwhile, add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 4 to 6 min., until al dente.
- Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Make the glaze
- Meanwhile, in a small pan, heat a drizzle of oil on medium.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add ½ the soy sauce, ½ the ponzu and 1 tbsp water. Cook, stirring often, 2 to 3 min., until slightly reduced and thickened.
Combine the noodles
- In the reserved pot, heat a drizzle of oil on medium-high
- Add the spinach and edamame. Sauté, 1 to 2 min., until wilted.
- Add the noodles, remaining soy sauce and ponzu,** **and 2 tbsp water.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the noodles between your plates.
- Top with the tilapia.
- Spoon the glaze over. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
