Steamed Tilapia Over Cellophane Noodles With A Miso Broth Recipes

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STEAMED TILAPIA OVER CELLOPHANE NOODLES WITH A MISO BROTH



Steamed Tilapia over Cellophane Noodles With a Miso Broth image

Easy, inexpensive, great flavor and completely different. I love this dish and it is so easy and a one pot wonder. Serve with a light salad with a sesame dressing, some shredded carrots, zucchini, red onion, cucumber and water chestnuts for a great side, and that is all you need. And for those who say they don't like steamed fish ... Just try it. Now I did say Tilapia, only because it is very inexpensive and mild and it seems that there of a lot of people who enjoy it. Personally, I would prefer grouper, halibut or cod but as long as it is a firm white fish it will work just fine.

Provided by SarasotaCook

Categories     Japanese

Time 35m

Yield 4 Fish Fillets, 4-6 serving(s)

Number Of Ingredients 12

2 lbs tilapia fillets (any firm white fish, about 4 fillets)
2 ounces cellophane noodles
12 ounces white mushrooms (thin sliced)
2 cups chopped bok choy
3 scallions, diced
2 teaspoons fresh cilantro, diced fine
2 cups chicken broth
4 tablespoons white miso, sauce
4 tablespoons oyster sauce
4 tablespoons soy sauce
4 1/2 teaspoons sugar
4 tablespoons canola oil (heated)

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.

UDON NOODLES WITH MISO POACHED TILAPIA



Udon Noodles with Miso Poached Tilapia image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 (32-ounce) container vegetable broth
3 tablespoons miso paste
1 cup sake or white wine
3 1/2 ounces fresh shiitake mushrooms, stems removed and sliced
3 scallions, sliced diagonally into 1/2-inch pieces, plus chopped scallions, for garnish
2 tablespoons soy sauce
1 pound tilapia fillets
12 ounces udon noodles

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.

POACHED SHRIMP IN A MISO BROTH WITH CELLOPHANE NOODLES



Poached Shrimp in a Miso Broth with Cellophane Noodles image

Provided by Emeril Lagasse

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/3-ounce konbu (kelp), about 2 or 3 squares
4 cups water
1/2 cup katsuobushi (dried bonito flakes)
3/4 cup thinly sliced shiitake mushroom caps
2 teaspoons soy sauce
3 tablespoons saikyo (sweet white miso)
2 tablespoons akamiso (brown miso)
3 tablespoons finely sliced scallions
1 pound medium shrimp, peeled and deveined
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 pound cellophane noodles, reconstituted in warm water

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.

STIR-FRIED CELLOPHANE NOODLES



Stir-Fried Cellophane Noodles image

Make and share this Stir-Fried Cellophane Noodles recipe from Food.com.

Provided by Dienia B.

Categories     Chinese

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

6 mixed mushrooms, lg. dried Chinese
4 ounces cellophane noodles
1 teaspoon ginger, crushed
3 green onions, diced
1/2 lb pork, diced
2 tablespoons oil
1 1/2 cups chicken broth
1 chicken bouillon cube
3 tablespoons soy sauce
1 1/2 tablespoons vinegar
salt
pepper

Steps:

  • Soak mushrooms in water for 30 minutes; discard tough stocks; cut mushrooms into thin slices.
  • Soak cellophane noodles, in a separate bowl, in hot water for 5 minutes; drain.
  • Slice ginger, green onion, and pork.
  • Heat oil in skillet.
  • Stir fry ginger, pork, and mushrooms for 2 minutes.
  • Add green onions, chicken broth, bouillon cube, and soy sauce.
  • Bring to boil; simmer for 5 minutes.
  • Add noodles, vinegar, salt and pepper.
  • Stir to mix.
  • Simmer another 5 minutes.

Nutrition Facts : Calories 610.1, Fat 25.5, SaturatedFat 5.7, Cholesterol 95.5, Sodium 2617.8, Carbohydrate 53.7, Fiber 1.2, Sugar 1.9, Protein 38.6

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