Steamed Tilapia over Cellophane Noodles With a Miso Broth

SarasotaCook's Note:

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.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 4.0 Fish Fi ...

• 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

Broth

• 2 cups chicken broth
• 4 tablespoons white miso , sauce
• 4 tablespoons oyster sauce
• 4 tablespoons soy sauce
• 4 ½ teaspoons sugar
• 4 tablespoons canola oil (heated)

Directions:

1. 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.
2. Broth -- In a small bowl again, add the broth, oyster sauce, miso, soy, sugar and mix well.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Just a nice unique way to enjoy some fresh fish in a much lighter style. I think you will enjoy it.

Reviews

[Chef #1115886]

I used red snapper and it was delicious. Note one inch of water in the pan for steaming is the height when the dish with the fish in is submerged in your steaming device - I learned the heard way and ended up with some water in the dish with my miso broth. However this is the 1st time I have steamed anything without a steamer, and it worked pretty good - I had to use aluminum foil to make a seal, as my lid would not fit on the large skillet I had. I loved the broth and had a cold and it made me feel a little better. I have a lot left over because there was only 2 of us eating. I wondered if you had a solution for the left overs???