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Japanese Style Pan Seared Tilapia | Recipes | Lee Kum Kee Home | HONG KONG
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Cooking tools:
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spatula
- Ladle
- Plate
Ingredients
- Tilapia (Scaled & rib of visceral) 1pc
- Ginger, thin cut Few pcs
- Scallion, cut in 5cm long 2pcs
- Ginger, shredded
- Lee Kum Kee Premium Gold Soy Sauce 4tbsp.
- Water 200ml
- Cooking Wine 100ml
- Sugar 2tbsp.
- Mirin 2tbsp.
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