Ingredients (4 servings - 220 kcal per serving without rice)

  • 4 Tilapia Fillets (about 5–6 ounces each)
  • 3 tablespoons Fresh Lemon Juice
  • 1 Lemon, thinly sliced (for layering over fish)
  • 3 tablespoons Fish Sauce
  • 2 tablespoons Sugar (white or light brown)
  • 3 tablespoons Fresh Ginger, finely grated
  • 4 cloves Garlic, minced
  • 3 tablespoons Water
  • 1 tablespoon Neutral Oil (such as canola or vegetable oil)
  • 0.25 teaspoon Black Pepper
  • 2 Scallions, thinly sliced (for garnish, optional)
  • 2 tablespoons Fresh Cilantro, chopped (for garnish, optional)
  • Cooked Jasmine Rice, for serving (optional)

Instructions

  1. Prepare a steamer by adding 1–2 inches of water to the bottom of a pot and fitting it with a steamer basket or rack. Bring the water to a gentle simmer over medium heat. Lightly oil a heat-safe plate that will fit inside the steamer.
  2. In a small bowl, whisk together the lemon juice, fish sauce, sugar, grated ginger, minced garlic, water, neutral oil, and black pepper until the sugar is mostly dissolved. Taste the sauce; it should be salty, tangy, and slightly sweet. Adjust with a bit more lemon juice or sugar if desired.
  3. Pat the tilapia fillets dry with paper towels. Arrange them in a single layer on the prepared plate. Slip a few lemon slices under and on top of the fillets. Pour the lemon–ginger sauce evenly over the fish so that each fillet is well coated.
  4. Carefully place the plate of tilapia into the steamer. Cover with a lid and steam gently for 8–10 minutes, or until the fish is opaque and flakes easily with a fork. Thicker fillets may require up to 12 minutes; avoid vigorous boiling to keep the fish tender.
  5. Once cooked, remove the plate from the steamer. Spoon some of the hot sauce over the top of each fillet. Garnish with sliced scallions and chopped cilantro, if using. Serve immediately with steamed jasmine rice and spoon extra sauce over the rice.

Nutrition

  • Tilapia is a lean protein, keeping the dish light yet satisfying, especially when paired with steamed rice or vegetables.
  • Lemon and ginger add brightness and warmth without significant calories, contributing antioxidants and fresh flavor.
  • Fish sauce provides deep umami and salt, so no additional salt is needed while still keeping sodium easy to monitor.
  • A small amount of sugar balances the acidity and saltiness, creating a rounded, restaurant-style sauce without being overly sweet.

Chef’s Tips

  • For the best texture, steam the fish gently at a steady simmer rather than a hard boil to prevent overcooking and dryness.
  • Grate ginger finely so it melts into the sauce; larger chunks can taste sharp and overpower the delicate tilapia.
  • Make the lemon–ginger sauce up to a few hours ahead and keep it chilled. Pour over the fish and steam right before serving.
  • If you prefer a stronger citrus note, add extra lemon slices on top of the fish during steaming and a final squeeze of lemon at the table.