Wood-Grilled Tilapia in a Spicy Seafood Soy Broth
- 4 tablespoons sesame oil, divided use
- 1 cup shrimp, chopped, unpeeled (tail on)
- 1 cup scallops, chopped (plus 4 whole scallops)
- 4 shallots, chopped
- 6 garlic cloves, chopped
- 12 cup mirin
- 14 cup soy sauce
- 14 cup rice vinegar
- 2 cups water
- 1 14 cups cilantro leaves, chopped, divided use
- 12 cup basil leaves, chopped
- 3 green onions, chopped
- 12 carrot, chopped
- 1 tablespoon wasabi powder
- 4 (6 ounce) tilapia fillets
- 4 teaspoons hot chili sauce (recommended ( Sriracha)
- In a large saute pan, heat 3 tablespoons sesame oil over medium heat.
- To pan, add the chopped shrimp, scallops, shallots and garlic.
- Cook until lightly golden.
- Add the mirin, soy sauce, rice vinegar and simmer about 5 minutes.
- Stir in the water and 1 cup cilantro and bring to a boil.
- Lower the heat and simmer the broth until reduced by 1/3, about 20 minutes.
- Strain liquid and discard solids.
- Reserve the liquid.
- Preheat grill or grill pan.
- Combine the remaining cilantro, the basil, green onions and carrot in a bowl.
- Set aside.
- Season the fillets with salt and pepper.
- Grill until tender and flakes easily.
- Set aside.
- Meanwhile, toss the whole shrimp in wasabi and season with salt and pepper.
- In a medium saute pan, heat remaining 1 tablespoon sesame oil over medium heat.
- Cook the whole shrimp and scallops until golden on both sides.
- Set aside.
- Place a teaspoon of the chile sauce in the bottom of each soup bowl.
- Ladle some of the broth into each bowl.
- Stir to gently mix the broth and the chile sauce.
- Lay 1 fillet of fish into the broth, then surround the fish with 1 shrimp and 1 scallop.
- Garnish with chopped cilantro, basil, green onions and carrot.
- Serve immediately.
sesame oil, shrimp, shallots, garlic, mirin, soy sauce, rice vinegar, water, cilantro, basil, green onions, carrot, wasabi powder, tilapia fillets, hot chili sauce
Taken from www.food.com/recipe/wood-grilled-tilapia-in-a-spicy-seafood-soy-broth-382732 (may not work)