Recipe
10 oz tilapia (Plated seems to like this amount of protein)
3 scallions
1 clove garlic, minced
2 tbsp cornstarch
2 tbsp tapioca (?) flour
3 tbsp sesame oil
8 oz udon noodles
3 packets (maybe a tbsp?) soy sauce
1 packet (however much you want!) sriracha
salt & pepper
Slice the scallions, separating the dark green from the rest. Mix the cornstarch and flour. Season the tilapia with salt & pepper, and dredge through the flour. Heat a tbsp of oil and cook the tilapia until lightly browned, a couple minutes per side. Remove the fish and cut into bite-size pieces. Add another tbsp of oil and cook the tilapia until crisp and brown, a couple more minutes. Heat the last tbsp oil in a separate pan, and cook the udon and garlic until the noodles are warmed through. Add the soy sauce, sriracha, and light scallion parts, stir to coat, and cook a couple minutes. Noodles then fish and scallion greens on your plate and eat.
Notes
I'd been on a good tilapia kick recently, having just pan-fried a few fillets nicely. This recipe made me re-think that old standard. Do I need to flour the fish every time? Because it was deliciously crisp and brown.
The udon noodles were good too. I'm not familiar though - are they usually pre-cooked and just need to be warmed? It surprised me a little that we didn't have to boil up some water and stuff. Will just have to factor that in for next time...
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| fancy tableware huh? at B&H's |
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