Udon Noodles with Miso Poached Tilapia

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a must try recipe. I had this dish on the table from start to finish in 30 mins. Packed with flavor, this quick easy meal will leave you feeling very satisfied knowing that you just finished a healthy, tasty dish. Try it, you'll love!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love Sandra,s cooking and the recipe was very good.She really must spend a lot of time preparing the meals and her table scape is beautiful.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My boyfriend and I really liked this recipie. However, there were only two of us eating so we had leftovers (this makes a lot and it did not keep very well for the next day, I think it was a combination of the fish and the noodles absorbing a lot of the water. So if you're going to make this, make sure you have at least 3 people present, unless you have huge appetites.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Some reviewers found this recipe too salty & another complained that miso is never boiled. I think Sandra is going for a rift on soba & miso soup which can have a delicate white fish such as talipia as one of its ingredients. I made some modifications following suggestions in Hiroko Shimbo's cookbook, The Japanese Kitchen. She reminds us to cook all other ingredients first and then add the miso paste just before serving, stirring just until it dissolves. Miso paste comes in a variety of colors and saltiness. Brown or red miso is saltier than the white. I selected a lower sodium brand of white miso (it has 60% less sodium than comparable brands. For the soup version, I omitted the wine. For a poached version where I served the fish on top of the noodles, I used a medium grade sake keeping in mind that when adding wine, if you can't drink it, it probably won't do a delicate white fish such as talipia any favors.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Another Sandra Lee waste of time. Does the woman actually know how to cook? Something like this could have been created by your average second grader. Oh by the way,,, it is not ever recommended to boil miso. Simply reading the directions on the package would have given her that little tip.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

very good

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this recipe was so good.....I decided to substitute Mirin rice cooking wine in the recipe and it turned out great. I served this meal with a nice garden salad.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This dish had great flavor and the fish was moist, however, it was very salty.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good and light. I added cilantro at the end as well which is a thai flavor. For those who arent sure about miso, Whole Foods or your local asian market will have it. Whole Foods has it in the dairy section. It will keep in your refrig for a year.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'll have to agree. This is one of Sandra's better recipes. I don't consider her a chef--just some who throws things together. But in this case it worked. My husband who is Chinese loved the fish with the miso--he thought it was sheer genius. One tip: if you can't find Miso paste (I know my Asian market has it, but didn't want drive 15 minutes to get it!, you can use Kikoman Miso soup (comes in a packet with 3 envelopes - I used all three.