4 fillets of tilapia. If frozen make sure they are entirely thawed.
1 tablespoon of fresh ginger
2 tablespoons of Soysauce
1 teaspoon of lemon juice
1 teaspoon of lime juice
1 tablespoon of Mirin*
Sesame oil
Sesame Seeds
1/2 cup of pineapple chunks
Pepper
Preheat your oven to 375F.
I find that this recipe works best if you have a few oven proof ramikans, I used three for this recipe. These small dishes will help keep a nice round shape when unmolding. Brush these ramikans with a bit of seasame oil and set aside while we make our teriyaki.
Chop the ginger and place into a small bowl. Now add the soysauce, lemon juice, lime juice, and the mirin. You may want to let this sit for a little while to allow the flavors to mix a little bit.
Cut the fillets into smaller strips, it helps working with slighly thinner pieces. Dab the pieces in sesame seeds and start forming them around the inside of the ramikan. Do this until the container is full. Spoon some of the teriyaki on top of it, apply a bit of fresh ground pepper and place into a water bath.
Let this cook in the over for about 30 minutes. Let it stand for a few minutes before unmolding. To unmold, place a plate on top of the ramikan and flip over, be careful not to splash teriyaki all over yourself. Garnish this with pineapple chunks. Serve with rice and string beans.
*Mirin is a sweet, low alcohol rice wine used extensively by Japanese cooks.
Paul Rinehart is a personal chef and the founder of Online Cooking