Tilapia With Miso And Scallions Recipe 425 Recipes

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.

TILAPIA WITH MISO AND SCALLIONS RECIPE - (4.2/5)

Steps:

• Whisk miso, mirin and rice vinegar together in a small bowl. Whisk in garlic. Pat tilapia fillets dry with paper towel and arrange on a plate. Spoon miso marinade over fillets, making sure to coat fish completely on both sides. The marinade will be fairly thick and cling nicely to the fish. Let fish marinate on kitchen counter for 30 minutes. Meanwhile, toast the sesame seeds in a dry skillet over medium-low heat until golden, stirring occasionally to avoid burning, about 3 to 4 minutes. Transfer to a bowl and set aside. Prepare the scallions. Trim just the root tips and slice the scallions lengthwise, using the tip of a very sharp knife. When fish has finished marinating, gently wipe off excess marinade (I used my fingers), but do not rinse. Season on both sides with chili pepper and freshly ground pepper. Heat two tablespoons of olive oil in a large nonstick skillet over medium flame until shimmering. Sauté fillets until just cooked through, 3 to 4 minutes per side, turning once. Transfer to serving platter or individual plates. Add scallions to skillet, gently tossing to coat with oil. Cook until they just wilt, 30 seconds to a minute. Arrange on fillets and serve. A confessional note about the scallions: Prepared this way, they make for an elegant presentation, but cutting the barely cooked scallions while eating is less than easy. For simpler dining, halve them lengthwise as described above, then slice them crosswise into 2- to 3-inch pieces before cooking. So I'll leave it to you-you can go for the wow factor or easier eating.

GINGER MISO GLAZED TILAPIA

Steps:

• Whisk together everything except for the fish filets.
• Submerge fish in sauce to marinate for at least 30 minutes.
• In nonstick or lightly oiled skillet, sear fish over medium high heat for 4-5 minutes or until fish is white and fully cooked.
• Remove fish from pan and plate filets.
• Pour leftover marinate into skillet and stir for 5 minutes while sauce thickens.
• Drizzle over filets.

SINIGANG NA TILAPIA SA MISO SOUP

Steps:

• 1. Slice the tilapia crosswise into half. Rub salt all over the fish. Let it stand for 10 minutes. Heat 2 tablespoons of cooking oil in a cooking pot or pan. When the oil turns hot, pan-fry each side of the tilapia in medium heat for 5 minutes (my wife likes hers crispy almost burnt). Remove the tilapia and place in a clean plate. Set aside. Meanwhile, (you my need to add 2 tablespoons of cooking oil) Sauté the garlic, onion, okra and tomatoes Add the miso paste and then pour-in the fish sauce and water. Let boil. Add the sinigang mix. Stir. Put the fried tilapia in the cooking pot. Cook for 3 minutes. Add the okra. Cook for 2 minutes. Turn the heat off.
• 2. Sprinkle some ground black pepper and add the mustard leaves. Cover for 5 minutes. Transfer the fish into a serving bowl. Serve. Share and enjoy!

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!

ASIAN STYLE TILAPIA WITH SCALLIONS

Steps:

• 1. preheat oven to 450°F Place each fillet on a separate piece of foil.
• 2. In a bowl, mix the soy, pineapple, oil, garlic and ginger. Spoon the mixture evenly over the tilapia. Top with the green onions; salt and pepper to taste.
• 3. Fold the foil over each fillet to create and packet. Crimp to seal. Bake for 15 minutes.