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Sous Vide Miso Tilapia

This is an Asian inspired recipe using sous vide to cook tilapia. The fish is cooked with miso paste and then quickly pan fried.

This is my second experiment cooking sous vide, and this time I cooked tilapia. This is such a nice and easy way to cook fish. The filet turned moist, flaky and so tasty, lots of umami. I always like cooking fish with miso, and in order to have enough flavor you need to marinate the fish in miso for some time. Therefore this method makes it very easy since there is no need to plan in advance.

My husband loves white fish, he claims that they are less “fishy”…so I usually cook white fish for him and salmon for myself, but not this time as I went for the tilapia as well…

I usually buy tilapia at Costco, they are easy to handle since they come individually packed.

I like to serve miso tilapia with steamed rice.

By the way, today is Chinese New Year…

for the ones that celebrate!

Okay, now back to the recipe…

Ingredients:

  • 2 tilapia filets
  • 1 teaspoon finely grated ginger
  • 3 to 4 tablespoons white miso, low sodium
  • 1 teaspoon sugar
  • ½ tablespoon cooking wine
  • 1 teaspoon vegetable oil such as canola, or corn
  • ½ tablespoon butter
  • White sesame seed for garnish

Method:

Preheat water oven to 56°C. I set my Anova Precision Cooker in a stainless steel container.

In a small bowl mix together ginger, miso, sugar, cooking wine and oil.

Rinse the tilapia filet and pat them dry with paper towels. Place the filet of tilapia into a 1 gallon freezer quality plastic bag and cover both sides of the filet with the miso paste.

To create a vacuum in the bag, carefully place the bag with fish filet into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 20 minutes. Once the cooking time is off, remove the fish filet carefully from the bag as they break easily. Discard the liquid.

Heat a cast iron skillet with butter, sear both sides of the filet in high heat, keep your eyes on it, it can burn easily due to the miso paste and sugar. Once seared, remove from the heat, sprinkle some sesame seed on it and serve.

If you enjoy this simple recipe for miso tilapia, you might want to check Miso Marinated Scallops or Grilled Marinated Miso Chicken.

Did you know that miso is a paste from fermented soybean? Miso has been essential in Chinese and Japanese diets for more than 2500 years. Because miso is a fermented product, it is rich in enzymes which might help digestion. The color of miso can vary from light yellow to a deep dark brown and the flavor from slightly sweet to hearty flavor.

This coming Sunday is Valentine’s Day…sorry for not posting any Valentine’s Day like recipe…nevertheless…

Thank you for stopping by Color Your Recipes…have a colorful week!




Miso Glazed Fish

If you like the umami flavor of miso you will definitely enjoy this simple and easy recipe for this Asian inspired miso salmon.

I love miso, its saltiness with an added touch of sweet to it…it is just a nice symphony to your palate, creating umami flavor. Miso is very versatile and can be used in salad dressing, dips, base for soup and marinating chicken, beef, fish…you name it…even sweet dishes…which I will share with you in the future.

This is a very simple and flavorful recipe for an everyday dinner or a lazy weekend meal. I especially like this simple miso glazed with salmon, but my husband refuses to eat salmon, therefore I used tilapia as well, but feel free to use any fish.

Ingredients:

  • 1 ½ tablespoon miso (red)
  • 1 tablespoon cooking wine
  • 1 ½ tablespoons sugar
  • 2 tablespoon water
  • 1 pinch red chili pepper
  • ½ teaspoon grated ginger
  • 2 pieces of fish (salmon and tilapia)
  • 1 teaspoon white sesame
  • Cilantro, chopped for garnish

Method:

Mix the miso, cooking wine and water until a smooth paste. Add sugar, ginger and chilli to the miso mix. Coat the fish with miso sauce. Let it marinate in the fridge for a couple of hours or overnight.

Line a baking pan with aluminum foil. Lightly brush the foil with vegetable oil and gently place the fish on it. Broil the fish for 10 to 12 minutes until it’s just cooked (opaque) depending on how thick is the fish and a golden brown crust has formed.

In the meantime, place the sesame seeds on a fry pan on a low heat and pan roast them by stirring constantly. Remove when the seed are slightly brown.

Remove the fish from the oven, transfer to a serving plate, sprinkle the sesame seeds and the freshly chopped cilantro.

Serve hot with veggies and rice.

If you enjoy this simple recipe using miso, you might want to check on Miso Caramel Sauce or Miso Glazed Delicata Squash recipes.

Did you know that miso is a paste from fermented soybean? Miso has been essential in Chinese and Japanese diets for more than 2500 years. Because miso is a fermented product, it is rich in enzymes which might help digestion. The color of miso can vary from light yellow to a deep dark brown and the flavor from slightly sweet to hearty flavor.

Thank you for stopping by Color Your Recipes…have a colorful week!




Tilapia with Fingerling Potatoes

As we all know, fish is good for our health, therefore I’ve been trying to make more dishes using fish. Unfortunately my husband is not a fish person…I take this back, he just likes halibut and now that I introduced him to other fish,  he slowly, very slowly started to acquire the taste for it. Nevertheless, it is still a hard task for me, since one of the complaints is that they are too fishy…now, can you imagine fish smelling like meat or chicken? Then I sure would be very worried…

This is a very simple and yet fulfilling dish. It is totally gluten free and so tasty. We had a complete meal by combining 3 main ingredients: fish (protein), fingerling potatoes (carb) and spinach (veggie).

Ingredients:

2 tilapia filet
2 cloves garlic finely chopped
1 tablespoon butter

12-16 fingerling potatoes
½ lb crimini mushroom, sliced
½ red onion, finely sliced
½ tablespoon dry parsley (or fresh if you have it handy)
½ tablespoon olive oil

1 bunch spinach
1 tablespoon olive oil

Salt and pepper to taste

Method:

In a medium pot, add water and a pinch of salt, let it boil and add the potatoes. Cook the potatoes for approximately 10 to 12 minutes or until the potatoes start to become slightly soft. Drain and place in a bowl. Add  the mushroom, onion, olive oil, parsley, salt and pepper to the potatoes. Toss gently and place in an oven safe tray. Place the potatoes with the mushroom in a 350F pre-heated oven for about 20 minutes.

In the meantime, prepare the tilapia and the spinach.

In a bowl pat dry the tilapia filet. Add garlic, salt and pepper to taste. Place the butter in a fry pan and add the tilapia. Pan fry both side evenly for approximately 5 minutes each side.

Sautée the spinach with olive oil, salt and pepper.

To assemble the plate, place the spinach in the center of the plate, layer the filet of tilapia gently on top of the spinach and place the fingerling potatoes around. Serve hot.

If you enjoy this healthy and simple tilapia recipe you might want to check on this Asian version of Steamed Tilapia or Tilapia with Fresh Basil from Simple Recipes.

 

Did you know that fingerling potatoes are fully mature potato? Due to its small size it is often confused with new potatoes.

 

Thank you for stopping by Simple Recipes and have a great week!




Steamed Tilapia

This is a very easy and simple recipe for tilapia. It is tasty and the fish comes out very tender and juicy…not to mention that it is very healthy.

Ingredients:

2 filets of Tilapia
1 tablespoon ginger (finely stripes)
1 ½ tablespoon cooking wine
¾ cup of fresh shiitake mushroom sliced
½ cup green onion finely chopped
½ cup cilantro chopped
1 tablespoon sesame oil
2 tablespoon light soy sauce
1 teaspoon honey
Salt and pepper to taste

Method:

Lay the filets on a steam safedish, sprinkle the filet with the 1 tablespoon of cooking wine, top it with the ginger, salt and pepper, mushrooms and the green onion.

Steam the fish for approximately 10 minutes. In the mean time mix the soy sauce, honey, remaining cooking wine and sesame oil.

Remove the liquid that is formed during the cooking. Gently add the cilantro and the soy sauce mix. Steam for another 2 minutes.

Serve it hot.

Thank you for stopping by Simple Recipes and have a great week!