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Recipe details are AI-generated from the video and may contain errors — for reference only.
Keep your fingers curled when cutting to avoid knife injuries.
Prepare 15g of ginger, smash it 3 times, slice and flatten it; cut 1 scallion into sections and flatten them.
Watch out
Ginger and scallions must be flattened to effectively release aromas and remove fishy odors.
Put the prepared ginger and scallions into a glass bowl, add 45ml of rice wine, 2.5g of salt, and 1g of white pepper, mix thoroughly to make the marinade.
Watch out
Salt and white pepper must be mixed evenly
otherwise, uneven marination will affect odor removal
Wash hands thoroughly after handling raw fish to prevent cross-contamination.
Take 3 tilapia fillets totaling about 320g, and cut them into evenly sized chunks with a knife.
Watch out
Cut fish chunks to a uniform size to ensure even cooking times.
Wear plastic gloves, gently mix the tilapia chunks into the marinade, and let marinate for 20 minutes to absorb flavor and remove fishy odors.
Watch out
Mix gently to avoid breaking the fish chunks.
Keep fingers away from the grater teeth to avoid scrapes.
Peel another piece of ginger with a peeler, grate it into fine paste using a grater, and set aside 1 teaspoon (about 5g) of ginger paste.
Watch out
Ginger skin must be completely removed to avoid affecting the sauce texture.
In a glass bowl, add 45ml Japanese soy sauce, 60ml rice wine, 30ml mirin, 1 tsp ginger paste, 120ml water, 20g fine sugar, and 5ml honey, stir well until sugar dissolves completely to make kabayaki sauce.
Watch out
Sugar and honey must be completely dissolved
otherwise, they will caramelize and burn at the bottom during cooking
Take out the marinated tilapia chunks and thoroughly pat dry their surface moisture with paper towels.
Watch out
Surface moisture must be dried
otherwise, hot oil will splatter and flour coating will fail
Evenly coat the dried tilapia chunks with a thin layer of cake flour, and let rest for 10 minutes to set the coating.
Watch out
Coat evenly and thin, rest 10 minutes so it sets
otherwise, it will peel off during frying
Hot oil may splatter if there is residual moisture; keep a safe distance when placing fish into the pan.
Heat the pan, add 15ml cooking oil, put in the flour-coated tilapia chunks, and pan-fry on low heat until both sides turn golden brown.
local_fire_departmentLow heatWatch out
Use low heat throughout
high heat will burn the flour while leaving the inside uncooked
Pouring liquid into hot oil can cause steam and oil splatters; operate with caution.
Pour in the prepared kabayaki sauce, bring to a boil on high heat for 1 minute, then reduce to medium-low heat and simmer for 15-20 minutes until the sauce thickens.
local_fire_departmentHigh heat to medium-low heatWatch out
The sauce contains sugar
after turning to medium-low, watch out to prevent burning at the bottom
Flip once at the 8-minute mark; once the sauce becomes thick, flip once more until the sauce is thick and glossy.
local_fire_departmentMedium-low heatWatch out
Use a wooden spatula gently when flipping to prevent the fish from breaking apart.
When the sauce becomes thick like this, spoon out 2/3 of the sauce to drizzle over rice; then simmer on low for 1 minute, spooning the remaining sauce repeatedly over the tilapia, finally sprinkle with toasted white sesame seeds and remove from heat.
local_fire_departmentLow heatWatch out
Once thickened, the sauce burns very easily
stay by the pan and continuously spoon sauce during the final minute
Serve 3 bowls of cooked white rice, drizzle with the reserved sauce, neatly arrange the cooked kabayaki tilapia chunks on top of the rice to complete the kabayaki tilapia rice.
Watch out
Arrange fish chunks gently to keep the sauce glossy and intact.
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