Tilapia Fillets with Shitaki Miso Sauce Recipe. Other Fish Variations
Posted on 5th of August, 2014 by Lévana
I love cooking with tilapia as it is delicious, inexpensive, resilient, and reliable. This dish is ready in minutes! The Asian flavors work beautifully to make a perfect sauce, thanks to the miso, naturally and without any further steps than the baking of the whole dish.
When you are in a more luxurious mood, substitute bass or scrod for the tilapia. In a pinch, or even in a menu that includes mushrooms, you can simply skip them in this dish.
You can make this dish with salmon as well. Proceed with the recipe as instructed, or bake a whole (uncut) side of salmon, about 3 1/2 pounds, boneless skinless, and raise the baking time to 20 minutes, or a drop longer, until just firm to the touch
8 tilapia or other white thick-flesh fillets, about 6–7 ounces each, thoroughly dried with paper towels
1∕3 cup dark or white miso paste
3 tablespoons toasted sesame oil
2 tablespoons rice vinegar
¼ cup sake (liquor stores)
Ground pepper to taste
8 scallions, sliced very thin
1 pound shiitake mushrooms, caps only, sliced very thin
Preheat the oven to 450°F. Place the fillets in a baking pan just large enough to fit in one layer. Whisk the miso paste, sesame oil, rice vinegar, sake and pepper in a bowl, and spread evenly on top of the fillets. Scatter the scallions and mushrooms on top of the fillets. Bake for fifteen minutes. Serve warm or at room temperature, topping each serving with the cooking juices and mushrooms. Makes 8 servings