Protein Swap | Japanese Sesame-Miso Tilapia
over Fresh Ramen with Crisp Ginger String Peas
Cooking time
10 minutes
Servings
2/4
Calories
660 /serving
Black and white and pink all over, this meal is popping with classic Japanese touches. Saucy ramen noodles are tossed with ginger-sautéed string peas. And you gotta love what sesame seeds do for tilapia, broiled with cabbage until crisp and soft in just the right spots.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 150g Shredded cabbage
- 100g String peas (sugar snap peas or snow peas)
- 15ml Ginger paste
- 7g Honey
- 225g Fresh ramen noodles
- 20g White miso paste
- 30ml Sweet soy sauce
- 9g Black & white sesame seeds
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Sesame • Soy • Sulphites • Tilapia • Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
3 g
Sodium
1440 mg
Total Carb
98 g
Sugars
21 g
Protein
45 g
Fibre
7 g
Preparation
Prepare the salmon & cabbage
- Preheat the oven to 450°F.
- Bring a medium pot of salted water to a boil.
- In a small bowl, combine the miso, soy sauce, honey and 1 tbsp oil (double for 4 portions).
- On a lined sheet pan, toss the cabbage with a drizzle of oil, ½ the ginger and S&P.
- Pat the salmon dry; season with ½ the spices and S&P.
- Add to the pan and spread with ½ the miso mixture. Sprinkle with the sesame seeds.
Roast the salmon & cabbage
- Roast the salmon* and cabbage, 5 min., until partially cooked.
- Remove from the oven, stir the cabbage and switch the oven to broil, 3 to 4 min., until browned and cooked as desired.
Boil the noodles
- Meanwhile, add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 1 to 3 min., until al dente.
- Reserving ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- Reserve the pot.
Sauté the string peas & combine the noodles
- Thinly slice the string peas crosswise on an angle.
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the string peas, and remaining ginger and spices. Sauté, 1 to 2 min., until softened.
- Add the noodles, remaining miso mixture and ½ the reserved cooking water.
- Cook, stirring often, 30 sec. to 1 min., until combined; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Finish & serve
- To the pot of noodles, add the cabbage; stir well.
- Divide the noodles between your plates.
- Top with the salmon. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
