Steamed Tilapia Over Cellophane Noodles With A Miso Broth Recipes

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.

STEAMED TILAPIA: HUNAN-STYLE WHOLE FISH

Steps:

• The fish market should have gutted the fish, trimmed off the sharp fins, and removed the scales, but there's additional work needed to prepare your whole fish! First, use a knife to go over the fish and remove any scales that the market may have missed. Usually scales are missed along the fins, under the belly, and around the head.
• You should also check the inside cavity of the fish and use a dull butter knife to remove/scrape any blood lines or membranes that were left behind. Sometimes there are also gills remaining and sharp fins, so use kitchen shears to help with cutting these sections off. Fish markets generally don't bother with these cleaning and preparation details, but they make all the difference!
• Next, start from the tail end of the fish, and cut it like you are filleting it from the tail to the front. When you reach the bones in the cavity, you can cut through them with a sturdy chef's knife but be careful not to cut yourself! Kitchen shears could be helpful for the novice cook.
• After cutting through the bones, continue splitting the fish up to the top fin as if you were filleting it, but *stop* short of cutting off the filet from the rest of the fish. Once you reach the head, split it in half, and now you have a split fish.
• Give your fish a quick rinse, set it aside on a cutting board skin side up, and press on the fish slightly to flatten it out.
• Prepare your silken tofu by cutting the plastic cover off, and pouring out any liquid. Next, turn the tofu container upside down on a cutting board, and carefully lift the container away from the block of tofu. Next, cut the tofu in half lengthwise, and slice it crosswise into ½-inch slices.
• Use your knife or cleaver to lift each half of the cut tofu on a large heatproof plate or large bowl. The platter should be slightly deep enough to hold the steaming liquid and sauce. Lay your tofu bed down on the plate so the pieces are fanned across either side. Sprinkle ⅛ teaspoon of salt evenly over the silken tofu. Next, gently place the fish skin side-up on the tofu, and it's ready for the steamer!
• Use 4 cups of cold water in the wok, place your fish fish on a steaming rack inside, and cover the wok.
• Turn the heat to medium-high. The water should boil in about 7 minutes. Steam for another 6 minutes--a total of 13 minutes. Check that the water is simmering after 7 minutes. If not, then the heat must be turned up. If you see the water boiling vigorously, then turn the heat down to a simmer/very low boil. After a total of 13 minutes, check the fish for doneness. It's key not to overcook the fish for the best results!
• Use a butter knife to press into the part of the fish that has bones underneath it. The knife should easily go through the meat like butter, right to the bone. If the meat feels a little tough or you encounter some resistance as you penetrate the fish (or you don't hit the bone), then the meat is likely still raw and will need another few minutes.
• Once your tilapia passes the doneness test, turn the heat off and carefully pour off the liquid that has pooled at the bottom of the plate, using a dry kitchen towel to grip the plate on one side, and if you need it, a spatula to gently hold the fish in place. You can do this directly in the wok, or if it's too hot, pour it off into the kitchen sink. Either way, do it slowly and take care not to let the fish and tofu slide off the plate!
• In a clean pan or wok set over low heat, add 3 tablespoons of canola oil, 1½ tablespoons minced ginger, and 6 tablespoons of duo jiao salted chilli peppers. Let the ginger and duo jiao peppers infuse the oil for about 1-2 minutes. The oil should start turning red and fragrant like chili oil!
• Next, add 2 teaspoons minced garlic and the white portions of the scallion. Give it a stir for another 10 seconds, and add ⅔ cup hot water, 2 tablespoons soy sauce, and 1 teaspoon granulated white sugar, and ¼ teaspoon ground white pepper powder.
• Let the liquid come to a boil, and turn it down to simmer. Season to taste with more salt--or the salty liquid from the duo jiao chili pepper jar. The sauce should be quite salty for this fish dish!
• Stir in the green portion of the scallion, and take the pan off the heat. Immediately spoon the sauce onto the fish, making sure to evenly distribute the salted chili peppers, garlic, ginger, and scallions over the fish and tofu.
• Sprinkle some additional ground white pepper powder over the top, and your Hunan steamed fish is ready!
• Serve your Hunan Steamed Tilapia with plenty of rice, because a spoonful of fish + a big spoonful of this spectacular sauce over rice makes for the perfect bite! It's also best served family style, perhaps with a stir-fried vegetable or an additional meat dish to give the meal some variety.

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.

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.

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!