FIRST, HEAT SOME EVOO IN A FRYING PAN (ABOUT 2 TABLESPOONS) ON MEDIUM HIGH HEAT; WHILE WAITING FOR THAT, PAT-DRY FISH FILLET WITH PAPER TOWELS AND DREDGE FILLET IN FLOUR. GENTLY LAY EACH FILLET ON THE FRYING PAN AND COOK FOR ABOUT 3-4 MINUTES ON EACH SIDE.

SET ASIDE COOKED TILAPIA ON A PLATTER AND ON THE SAME PAN, ADD SOME OIL IF THERE’S NONE LEFT FROM FRYING, ABOUT A TABLESPOON. SAUTE MINCED ONION AND GINGER UNTIL ONION BECOMES TRANSPARENT.

ADD ABOUT 1/4 CUP BALSAMIC VINEGAR, LOWER HEAT A LITTLE AND LET IT COOK FOR A MINUTE (TO GET RID OF VINEGAR-Y TASTE) BEFORE ADDING IN SOME SOY SAUCE, ABOUT THE SAME AMOUNT AS THE VINEGAR, ADD SOME WATER.

SEASON WITH SALT AND PEPPER TO TASTE AND LET BOIL THEN LOWER HEAT TO SIMMER AND COOK UNTIL THE MIXTURE HAS ALMOST EVAPORATED THEN AND ADD ENOUGH WATER TO YOUR LIKING; ADD A LITTLE IF YOU WANT A STRONGER OR CONCENTRATED GLAZE, SIMMER FOR ABOUT A MINUTE..

ADD ABOUT A TEASPOON OF HONEY AND SIMMER FOR ABOUT HALF A MINUTE TO FINISH THE DISH AND POUR GLAZE OVER THE COOKED TILAPIA. SPRINKLE SLICED SPRING ONIONS FOR GARNISH.