What you'll need:

  • 3 tbsp soy sauce
  • 75ml mirin or similar
  • Half a sliced lemon
  • Juice of the other half of the lemon
  • 4 x tilapia fillets (approx 150g each)
  • 3cm piece of ginger, shredded
  • 250g basmati rice
  • 3-4 spring onions, sliced
  • 1 red chilli, sliced
Serves: 4
Time: 20 minutes



In a small saucepan, boil the mirin, soy sauce and lemon juice gently for around 5 minutes. It should thicken and start to turn syrupy. Once this happens, remove from the heat and set aside.


Put your basmati rice in a large saucepan, and cover with around 450ml of water. Bring it up to the boil, then reduce to a steady simmer and cook for 5 or 6 minutes - you want it so the rice has absorbed about ¾ of the water. Once this has happened, place the fish fillets on top of the rice to steam.


Sprinkle the ginger and chilli over the fish, and then place some slices of lemon on top. Season well with salt and pepper, cover the pan, and cook for another 5-6 minutes or until the fish and rice are both cooked through. Serve with a good splash of the sauce and the sliced spring onions. Delicious!

If you are looking for a deliciously perfect pairing, a fascinating blended white wine from Spinifex would work so well. The Ugni Blanc in the blend is going to lend plenty of citrus freshness, making it an ideal pairing for light, relaxed fish dishes such as this Lemon Tilapia dish!

There you have it -- a delicious recipe for Lemon Tilapia!

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