3 tbsp gluten free soy sauce

75ml /2½ fl oz mirin

2 tbsp sugar

1 lemon, juice ½, ½ sliced

250g basmati rice, rinsed in cold water

4x140g/5oz pieces tilapia fillet

3cm/1¼ inch piece ginger, shredded

1 red chili, sliced, deseeded if you like

small bunch scallions, sliced - green part only


Pour the gluten free soy, mirin and sugar in a small saucepan with the lemon juice.

Bring to the boil and simmer for 5 mins until slightly syrupy. Remove and set aside.

Put the rice in a large saucepan and cover with water, about 450ml.

Bring to the boil, then turn down to a simmer.

Cook for about 5 mins – the rice should have absorbed about 3⁄4 of the water.

Place the fish fillets on top.

Sprinkle each with ginger, chili and a slice of lemon.

Season, cover and cook for about 5 mins, until the fish and rice are cooked through.

Serve with a drizzle of the sauce and sprinkled with the scallions.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Steamed lemon tilapia
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