Friday, April 3, 2009

PAN SEARED TILAPIA WITH MISO AND GINGER GLAZE

This is one of my mystery basket type of dish. It's friday w/c means it's seafood day and i have a pack of Tilipia fillet thawing. In my ref i have some miso leftover from the soup my daughter made (Mushroom w/ Soba Noodles soup) and some sesame oil. In the pantry i have mirin and rice vinegar w/c are essential condiments for sushi, yes i thought of the sushi route but opted for a bbq or glaze kind of dish.

I have had this glaze before with chicken and shrimp, so there is no reason why it won't be good w/ fish.

The measurements are estimates. You will have to taste as you go, you know what i mean.



For this recipe i used 1 pack of Tilapia fillet w/c contains 6 medium sized fillet.



Make the Marinade/Glaze:

1/4 C miso paste
1/4 C mirin (rice wine)
2 T Kikkoman Soy Sauce
2 T rice vinegar
1/2 T freshly grated ginger
1 t sesame oil


Whisk together the above marinade in a glass container. Remember, taste and adjust the measurements.
Save some of the marinade for glaze, if you don't have enough you'll have to make more for the glaze.
Place the fillet in the marinade container making sure they are well coated. Keep in the ref to marinate for at least 30 minutes.

Heat up a nonstick pan, coat w/ butter or olive oil.
Pan sear the Tilapia for few minutes on each side or until the fish turns white, this type of fish cooks fast.
Set them aside

Using the same pan, heat up the marinade you set aside as glaze. Baste them onto the cooked fish.

Serve w/ rice, w/ a squeeze of lemon.

4 comments:

  1. That chicken looks really tasty!

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  2. lol chicken huh! lolll wow

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  3. Replies
    1. what a collection of morrons,... that is CLEARLY white rice.

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