Name: Pan-Fried Tilapia with Green Onion Miso Sauce, Pickled Veggies & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 45 ml miso paste, white; 3 bunches radish; 1 ½ (283 g) bags shredded carrots; 1.02 kg tilapia fillet; brown sugar; butter, unsalted; rice vinegar; salt

Pan-Fried Tilapia with Green Onion Miso Sauce, Pickled Veggies & RicePan-Fried Tilapia with Green Onion Miso Sauce, Pickled Veggies & Rice — a 45-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

45 ml miso paste, white

3 bunches radish

1 ½ (283 g) bags shredded carrots

1.02 kg tilapia fillet

brown sugar

butter, unsalted

rice vinegar

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

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

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

Preheat a large skillet over medium heat.

While the skillet heats up, pat the tilapia dry with paper towels.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches, add the tilapia and cook, flipping once, until fish is crispy and easily flakes with a fork, about 6 minutes. Remove to a plate and loosely cover with aluminum foil. (Reserve skillet for later use.)

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

Return skillet to medium heat, add more butter, and swirl to coat the bottom. Add sauce and cook, stirring constantly, until thickened and fragrant, 1-2 minutes. Remove from heat.

To serve, divide rice, tilapia, and pickled veggies between plates or bowls; top fish with the sauce. Enjoy!

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