Sriracha Glazed Fish
Adapted from Food & Wine
Printable Recipe
Ingredients:
5 Tablespoons mayonnaise
3 teaspoons mirin (sweet rice wine), divided
3 teaspoons Sriracha, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
drop or two of sesame oil
4 tilapia fillets
1 teaspoon soy sauce
Directions:
In a small bowl, blend together the mayonnaise, 2 teaspoons of mirin, 2 teaspoons of sriracha, salt and pepper.
Preheat oven to 375 degrees F. Spray a baking dish with non-stick cooking spray. Place the tilapia in the prepared dish and top each piece with 1/2 tablespoon of the mixture. Bake for 15-18 minutes or until the fish flakes easily with a fork.
Meanwhile, take remaining Sriracha mixture and add 1 teaspoon of soy, 1 teaspoon of mirin, and 1 teaspoon of Sriracha. Mix until well combined. Serve along side the fish. Enjoy!
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I thought that only happened to me - I'd guess the broilier
ReplyDeleteThat's sounds so good Jenn, cooking mayo sounds a little unusual, but good..
ReplyDeleteI went to the Chinese supermarket the other day, found some Sriracha and immediately thought of you!! :))
I suspect it's hard to get fish brown without overcooking it, unless maybe you're frying it. Don't know. Knowing you, however, I do know it would have tasted great.
ReplyDeleteIt sounds really good, with the sauce of course! I love Sriracha added to sauces, just wish Bill liked the heat more than he does. My guess would be broiling for that look. I know I've stuck under-cooked fish under the broiler for a minute just for that reason. Yours looks good any way!
ReplyDeleteTasty stuff in there Jenn! I hate it when my food doesn't turn out like the photos. My guess would be that the orig. photo has a sauce that was reduced prior to putting it onto the fish, fish cooked first then the thickened sauce or glaze slathered up on top. Sounds tasty, regardless of it's looks!
ReplyDeleteThat fish must have some AMAZING flavor, from what I see in the ingredient list! I could do a little rant about photos - I've been criticized for some of mine, and they're really hard to do. Even some foods that look gorgeous in real life don't photograph well. I don't have Photoshop, and take issue with those who use it; I want folks to know precisely what they're going to get, because otherwise you feel as though you did something wrong if your dish isn't as much of a supermodel as the picture you saw. For example, I made peanut butter milkshakes awhile ago; they look kinda grey by the time the peanut butter got mixed in with other ingredients. I could have tweaked the colors, but then someone would have wondered why theirs didn't look like mine. So show the fish in all its gorgeous authenticity!!! I still think it looks/sounds fabulous ... :)
ReplyDeleteI think your picture looks great. I am sure the difference was the broiling but I bet yours was perfectly cooked & theirs was overcooked ;-).
ReplyDelete...and the test of any dish is the way it tastes. So I think we can say "you done good." It really sounds delicious. Have a great evening, Jenn. Blessings...Mary
ReplyDeleteThis sounds great and I think your picture looks much more appetizing. Saucy totally works for me!
ReplyDeleteFor what it is worth, I would MUCH rather see a real picture myself. Maybe it's because I just don't have patience to play with photo editing, but I say stick to reality with food photography.
I'm guessing it's the broiling vs baking too!
Yeah, the broil vs bake would cause some difference in color. Could the picture have been staged? If it was from a magazine, it absolutely was. They have whole teams of food stylists that tweak everything.
ReplyDeletehappens to me many times Jenn. I stopped comparing to the original pictures now. Especially in cookbooks where they have professional photographer and stylist.
ReplyDeleteYour glazed fish looks delicious. Lovely flavours there. Yum...
I have the same issues that you do frequently when making a recipe that someone else has featured online. Even though yours doesn't look like the other one, I think it looks fantastic and with all of those ingredients, it must have been a winner. You just can't go wrong with Sriracha. Ever.
ReplyDelete