Steamed Tilapia Over Cellophane Noodles With A Miso Broth Food

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.

POACHED SHRIMP IN A MISO BROTH WITH CELLOPHANE NOODLES

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.

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.

FRAGRANT STEAMED EGG, PORK, AND CELLOPHANE NOODLES

Steps:

• In a skillet, heat the oil over medium heat. Add the onion and saute for 1 minute, or until sweetly fragrant. Add the pork, using a spatula to break it into small pieces, then cook, stirring, for 3 minutes, or until it is still a little pink. Add as much of the fermented fish sauce as needed to create a robust-smelling mixture and then add the salt, pepper, and sugar. Continue cooking, stirring often, for about 2 minutes, or until the pork is completely done. Transfer to a bowl and let cool for 10 minutes.
• Meanwhile, fill the steamer pan halfway with water and bring to a rolling boil over high heat.
• Add the eggs, cellophane noodles, and scallions to the pork and combine well with a spatula. Oil an 8-inch round or square cake pan and line the bottom with parchment paper. Pour in the egg mixture. Use the spatula to distribute the ingredients evenly and smooth the top. Place the pan in the steamer tray.
• Place the steamer tray over the boiling water, cover, and steam the egg mixture for 40 minutes, or until a toothpick inserted in the center comes out clean. Turn off the heat and uncover. Let cool for 10 minutes before removing the pan.
• Run a knife around the inside edge of the pan to loosen the egg, then invert a plate on top of the pan. Invert the pan and plate together and lift off the pan. Peel off the parchment paper and then invert the steamed egg onto a serving plate. Cut into wedges or squares. Serve hot or warm.