Pan-Fried Tilapia with Green Onion Miso Sauce, Pickled Veggies & Rice

Directions

1. Rinse the jasmine rice under cold water in a strainer until the water runs clear, then transfer to a small saucepan and add water. Bring to a boil over high heat.
2. Once boiling, stir once, cover, and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15–18 minutes. Remove from heat and let it stand, still covered, for 5 minutes.
3. Whisk together vinegar, sugar, and salt in a medium bowl to make the pickling liquid.
4. Trim and thinly slice the radishes; add them and the shredded carrots to the pickling bowl. Toss to coat and set aside.
5. When the rice is almost done, preheat a nonstick skillet over medium heat.
6. Pat the tilapia dry with paper towels.
7. Add a pat of butter to the hot skillet and swirl to coat the bottom. Place the tilapia in the pan and cook, turning once, until it is crispy and easily flakes with a fork, about 6 minutes total. Remove the fish to a plate and reserve the skillet.
8. Slice the green onions crosswise into thin rounds and place them in a small bowl with water and miso paste. Stir until a sauce forms.
9. Return the skillet to medium heat, add more butter to coat the bottom, then pour in the miso-onion sauce. Cook, stirring constantly, for about 1 minute until thickened and fragrant. Remove from heat.
10. To serve, divide the rice among plates, top with tilapia, orbit with the pickled veg, and spoon the miso-green onion sauce over the fish.