Name: Instant Pot Ginger-Soy Tilapia
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 3 tablespoons mirin -; 2 tablespoons water -; 2 tablespoons soy sauce -; 1 tablespoon rice wine vinegar -; 2 teaspoons minced ginger -; Cooking spray -; 3 frozen tilapia fillets, or other flaky white fish -; 1 teaspoon sesame oil -; 1 scallion, thinly sliced on the bias -; Sesame seeds, for garnish -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Ginger-Soy Tilapia

1. 3 tablespoons mirin -

2. 2 tablespoons water -

3. 2 tablespoons soy sauce -

4. 1 tablespoon rice wine vinegar -

5. 2 teaspoons minced ginger -

6. Cooking spray -

7. 3 frozen tilapia fillets, or other flaky white fish -

8. 1 teaspoon sesame oil -

9. 1 scallion, thinly sliced on the bias -

10. Sesame seeds, for garnish -

How to cook deliciously - Instant Pot Ginger-Soy Tilapia

1. Stage

Put the cooking liquid in the pressure cooker: Remove the lid to your Instant Pot. Into the Instant Pot add the mirin, water, soy sauce, vinegar, and ginger. Give it a quick stir. Lightly grease a steamer rack with cooking spray and lower it into the Instant Pot insert as well. Set the frozen fillets on top of the steamer rack making sure to avoid overlapping the fish (if the fish overlap, they cook unevenly). Lock on the lid and make sure the valve is set to seal.

2. Stage

Program the pressure cooker: If your fish fillets are 1/2-inch thick or under, program the pressure cooker on the manual setting for 2 minutes at high pressure. If your fish is thicker than 1/2-inch thick pieces, program your cooker on the manual setting for 3 minutes on high pressure. The Instant Pot will take 6-7 minutes to come up to pressure before the actual cooking time begins.

3. Stage

Release the pressure, open the Instant Pot, and remove the fish: Once the pressure-cooking time is up and the Instant Pot beeps, quick release the pressure using the steam vent. You can use the handle of a wooden spoon to release the pressure on the Instant Pot. Open the lid and lift the rack with the fish out. The fish should be opaque and stained brown in patches from the steaming liquid. It won’t be pretty, but don’t worry about it. To tell if the fillets are fully cooked through, prod the fish gently with your finger and it should easily flake apart. Cover loosely with foil to keep warm. If the fish is not flaky after you quick release the pressure, add it to the liquid in the Instant Pot and cook it on the sauté setting until it’s done.

4. Stage

Reduce the liquid to a glaze: You can skip this step, but it makes for a tastier dish. Once you remove the fish, turn the sauté setting on high and boil the liquid until it’s reduced by about half, enough to thicken and get sticky like a glaze, about 3 minutes. Monitor the liquid all the while to make sure it does not burn. Stir in the sesame oil.

5. Stage

Garnish and serve: Divide the fish between serving plates and pour the glaze over top. Garnish with a sprinkling of scallion greens and sesame seeds.