Miso Poached Tilapia With Udon Noodles Recipes

Steps:

• For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.
• In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.
• For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).
• Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.
• Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.
• Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
• About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
• Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
• Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
• Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.