Udon Noodles With Miso Poached Tilapia 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!

UDON NOODLES WITH LEMON GRASS CLAM BROTH

Steps:

• In a very hot stock pot, add 1 tablespoon oil, add clams and stir for 2 minutes. Add lemon grass, ginger, chiles and onion and stir for 2 more minutes. Season. Deglaze with mirin and reduce liquid by 80 per cent. Add chicken stock and turn heat down to simmer. When clams are open, remove and continue slowly simmering the broth. Check for seasoning. Reduce broth by 20 per cent, which should take about 30 minutes, then strain. Bring broth back to a boil; add udon, spinach, clams and butter. Add lemon juice and serve in large bowls.

UDON NOODLES WITH JAPANESE CLAM SAUCE

Steps:

• Prepare udon noodles according to package directions, drain.
• In a steamer pot, add clams, cooking sake, and regular sake. Steam until the clams open up. Strain, reserving clams and liquid separately. Set aside.
• In a saucepan, heat olive oil and butter. Add onion, ginger, garlic, and hot pepper flakes. Saute for 2 minutes. Add the cooking sake and simmer for 5 minutes. Add tomatoes, parsley and salt to taste. Simmer an additional 5 minutes.
• Add whipping cream and simmer 3 minutes. Add reserved clam juice and simmer an additional 3 minutes. Toss the sauce over the noodles and garnish with the steamed clams.

GOLDEN TILAPIA

Steps:

• In a dry skillet, toast the peppercorn and clove over medium heat until puffs of smoke begin to appear, about 1 minute. Transfer to a mortar and crush roughly.
• In a small saucepan, simmer sugar, soy sauce, rum, lemon zest, and lemon juice over medium heat. Add the peppercorn/clove mixture, ginger, and garlic powder, and reduce by half.
• Remove from heat, strain and let cool.
• Place the fish fillets in the cooled marinade and let sit for 20 minutes.
• Preheat the oven to 375 degrees F.
• Heat a skillet on medium high heat. Remove the fish from the marinade. Season the fillet with salt and pepper. Place the marinade in a small saucepan, bring to a boil, and remove from the heat. Add the oil to the skillet, and saute the fillets for 2 minutes on each side. Divide the julienned vegetables into two piles on a baking pan. Place fillets on the vegetable beds and finish in the oven for 5 to 7 minutes or until done.
• Brush marinade on finished fish. Serve with vegetables as soon as possible.