Steamed Tilapia Over Cellophane Noodles With A Miso Broth Recipes

MISO POACHED TILAPIA WITH UDON NOODLES

Steps:

• 1. In a large pot of boiling, salted water, cook thin noodles for 6 to 8 minutes or thicker noodles for 10 to 12 minutes. Drain well and return to the hot pot. Cover and keep warm.
• 2. Meanwhile, in a large straight-sided skillet, combine the mushrooms, scallions, sake and soy sauce. Bring to a boil over med-high heat. Reduce heat to low. Add fish fillets. Cover and remove from heat. Let stand for 10 minutes. *Note - depending on the size of your fish, you may have to put the pot back on the burner to finish cooking the fish.
• 3. In a medium saucepan, heat miso broth. Using tongs, divide the noodles into 4 soup bowls, ladle broth into soup bowls and top with tilapia. Top with any of the optional additions. Enjoy!

STEAMED TILAPIA OVER CELLOPHANE NOODLES WITH A MISO BROTH

Steps:

• Noodles -- In a small bowl, cover the cellophane noodles with hot water and let stand until soft. It will take about 5 minutes. Drain and rough chop. I like 4-5" pieces, just a couple of quick cuts. You don't have to be exact, just makes the dish easier to eat is all.
• Broth -- In a small bowl again, add the broth, oyster sauce, miso, soy, sugar and mix well.
• Bake -- Now, in deep pie pan or you can use a shallow glass casserole dish like a 9x9 baking pan, add the mushrooms and bok choy to cover the bottom. They lay the fish fillets on top of the vegetables, and then top the fish add the celophane noodles. Pour the broth over the entire dish and I like to garnish with just a little pepper.
• Steaming -- Now since I don't have a steamer basket. I set the pie plate or casserole dish in a deep skillet large enough to hold it and add 1" of water and bring to a boil. Reduce to a medium heat, cover and steam until the fish is cooked through. This will take about 15 minutes depending on the thickness of your fish.
• TIP: If you have a small metal cookie cutter or small grate, put in on the bottom of the pan with the water and set your dish on top. It allows the water to boil underneath without your dish being directly on the bottom of the pan. If not, that is ok, it just works very well.
• Serve and Garnish -- In a small cup or bowl heat up the oil in the microwave on medium just till warm. This is very classic, to lightly drizzle the fish with warm oil.
• Transfer the casserole dish or pie plate to your table and serve. The noodles and mushrooms will absorb some of the broth, but I love to serve this in a bowl with some of the extra broth for each person. Garnish with the scallions and cilantro and a drizzle of the warm oil.
• Just a nice unique way to enjoy some fresh fish in a much lighter style. I think you will enjoy it.

POACHED SHRIMP IN A MISO BROTH WITH CELLOPHANE NOODLES

Steps:

• For the Ichiban Dashi (Miso):
• In a large saucepan, combine the konbu and water and heat over medium-low heat almost to the boiling point. Remove the konbu just before the mixture comes to a boil and discard. Add the bonito flakes and allow to steep for 10 seconds, or just until the mixture comes to a boil.
• Turn off the heat and skim any foam that has come to the surface of the liquid. Allow the mixture to stand for 2 minutes, then strain through a fine mesh sieve or cheesecloth. Discard bonito flakes and return the dashi to the saucepan over low heat.
• For the soup:
• Add the mushrooms to the dashi and allow to steep over low heat until the mushrooms are softened, about 10 minutes. Stir in the soy sauce, white and brown miso and scallions and combine well. Season the shrimp with the salt and white pepper, add to the soup and continue to cook until just cooked through, 2 to 3 minutes. Divide the noodles evenly among the bowls; pour the miso and shrimp over the noodles. Serve immediately.

UDON NOODLES WITH MISO POACHED TILAPIA

Steps:

• In a large pot over high heat, bring water to boil for noodles.
• In a large straight-sided frying pan over medium-high heat, whisk together all ingredients except fish and noodles. Bring to boil; reduce to simmer. Add tilapia fillets, cover, and poach for 10 minutes.
• Add udon noodles to rapidly boiling water and cook for 6 to 8 minutes for thin udon and 10 to 12 minutes for thicker udon. Serve udon in a bowl with miso broth. Top with poached tilapia and chopped scallions.

LITTLENECK CLAMS WITH TAMARIND-TOMATO BROTH, SCALLION, GINGER AND CELLOPHANE NOODLES

Steps:

• In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 cups water and bring to a boil. Mash the mixture with a potato masher. Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon. (This can be done 4 to 5 days in advance.) Keep refrigerated until needed.
• Purge the clams: In a bowl, combine the clams, cornmeal, and 4 cups of cold water. Place in the refrigerator for about 30 to 40 minutes, to clean out any sand. Remove the clams from the water and discard the water.
• Pass the tomatoes through a food mill to remove the seeds (they can be bitter), so that only the juice remains. Set aside.
• Bring a pot of water to a boil and cook the cellophane noodles for 4 to 6 minutes, or until done. Strain and put 1/2 cup each of the noodles in 4 wide soup bowls.
• In a wok fitted with a steamer rack (or circular cake rack), bring the tamarind stock, ginger juice, and tomato juice to a boil. Place the clams on the rack, cover, and cook until they open and release their juice into the broth. Divide the clams among the soup bowls, leaving the broth in the wok.
• Stir the sweet soy sauce, minced chile, and basil into the broth and simmer for 1 minute. Remove from the heat and stir in the fish sauce. Ladle the broth over the clams and garnish with scallions and lemon zest. Serve immediately.

STEAMED TILAPIA FISH

Steps:

• Clean the fish on the inside as well as outside. De-scaleS the fish.
• Make 3 long diagonal cuts on its body.
• Sprinkle salt evenly throughout on both its sides. Don't miss the top of its head and the cuts.
• Insert ginger slices into the cuts and inside its guts.
• Sprinkle some garlic and the spring onions onto aluminium foil then place fish over the garlic and into a steamer.
• Pour in cooking wine and the rest of the ingredients for sauce on and around the fish.
• Make sure water is already boiling. If so, steam for 20 minutes. Otherwise, 25-30 minutes.
• Enjoy!