Pan-Fried Tilapia with Green Onion Miso Sauce, Pickled Veggies & Rice

Ingredients

• 0.5 small bunch Green onions (scallions) (Washed, dried, trimmed, and cut crosswise into thin pieces.)
• 0.5 cup Jasmine rice
• 15 ml White miso paste
• 1 bunch Radishes (Washed, dried, trimmed, and thinly sliced.)
• 10 oz Shredded carrots
• 0.75 lb Tilapia fillet (Patted dry with paper towels.)
• Brown sugar (Amount not specified in the source; used in the pickling liquid.)
• Unsalted butter (Amount not specified in the source; used for frying the fish and sauce.)
• Rice vinegar (Amount not specified in the source; used in the pickling liquid.)
• Salt (Amount not specified in the source; used in the pickling liquid.)
• Water (Amount not specified in the source; used to cook the rice and make the miso sauce.)

Steps

1. 1

   Using a strainer or colander, rinse the jasmine rice under cold, running water. Drain it and transfer it to a small saucepan. Add water and bring the mixture to a boil over high heat.

2. 2

   Once the liquid boils, stir the rice mixture, cover the saucepan, and reduce the heat to low. Cook for 15–18 minutes, until the liquid is fully absorbed. Remove the rice from the heat and let it stand, still covered, for 5 minutes.

3. 3

   Meanwhile, place the rice vinegar, brown sugar, and salt in a medium bowl. Stir to combine the pickling liquid.

4. 4

   Wash, dry, trim, and thinly slice the radishes. Add them to the bowl with the pickling liquid along with the shredded carrots. Stir to combine and set aside.

5. 5

   When the rice is almost done, preheat a skillet over medium heat.

6. 6

   Meanwhile, pat the tilapia dry with paper towels.

7. 7

   Once the skillet is hot, add unsalted butter and swirl to coat the bottom. Add the tilapia and cook, flipping once, until the fish is crispy and easily flakes with a fork, about 6 minutes. Transfer the fish to a plate and reserve the skillet for the sauce.

8. 8

   Meanwhile, wash, dry, and trim the green onions, then cut them crosswise into thin pieces. Place them in a small bowl with water and the white miso paste. Stir to combine the sauce.

9. 9

   Return the skillet to medium heat and add more unsalted butter. Swirl to coat the bottom, then add the green onion miso sauce. Cook, stirring constantly, until thickened and fragrant, about 1 minute. Remove the skillet from the heat.

10. 10

    Divide the rice, tilapia, and pickled vegetables between plates or bowls. Top the fish with the green onion miso sauce and serve.

Notes

The structured recipe data does not specify quantities for the water, brown sugar, butter, rice vinegar, or salt. It also does not specify the amount of water for the rice or sauce.

Nutrition per serving

• main
• seafood
• quick
• 30-minute
• pan-fried
• pickled vegetables
• rice
• East Asian-inspired