Welcome back to our review of Plated! If you want to know more about Plated in general, click on over to my Plated Unboxing and Pricing post to get the run down.
Last up on the menu was the Sesame-Soy Udon Bowls with Crispy Tilapia. We chose this dish because it included some of our favorite ingredients – udon noodle and sriracha!
If you want to make this recipe at home, here is what you’ll need:
- 10 ounces tilapia
- 3 scallions, divided
- 1 clove garlic
- 2 tablespoons cornstarch
- 2 tablespoons tapioca flour
- 3 tablespoons sesame oil
- 8 ounces udon noodles
- 3 tbsp soy sauce
- 1 tbsp Sriracha
Step 1: Rinse tilapia and pat dry with paper towel. Rinse scallions, trim and discard roots, and thinly slice, keeping white and light green parts separate from dark greens. Mince garlic. Place cornstarch and tapioca flour on a large plate. Season with salt and pepper and stir to combine. Season tilapia on both sides with salt and pepper, then dredge in flour mixture, pressing to adhere. Shake off any excess.
Step 2: Add 1 tbsp of sesame oil to a large pan over medium heat. When oil is shimmering, add tilapia and cook until lightly browned but not cooked through, 1-2 minutes per side. Remove from pan and cut into 1-inch pieces.
Step 3: Add 1 tbsp of sesame oil to pan from tilapia over medium-high heat. When oil is shimmering, return tilapia to pan and cook until crisped and brown, 1 minute per side.
Step 4: While tilapia crisps, add 1 tbsp of sesame oil to a separate medium pan over medium-high heat. When oil is shimmering, add udon and garlic and toss until udon is warmed through, about 3 minutes. Add soy sauce, as much Sriracha as desired, and white and light green scallions to pan with udon and stir to combine. Cook until udon is well coated and sauce is warmed through, about 2 minutes.
Step 5: Taste udon and add salt and pepper as needed. Divide evenly between 2 bowls. Top with tilapia, garnish with dark green scallions, and serve.
The verdict: Overall, the prep was very simple and straightforward and the dish was quite tasty. The sriracha adds a nice kick to the udon and tilapia. However, the portions were just way too small for two people. This was more like an appetizer than a meal. If you are going to make this at home for two, I would suggest doubling the entire recipe (minus the fish).
As with all of these types of subscription services, a portion of the end result depends on the preparation and execution of the dish by non-professional chefs. But after all is said and done, I think we did a pretty good job following the directions outlined in the recipe card. Some of the cooking times may be off by a few minutes and but if you stick with the recipe suggestions and use a little common sense, you should be in the clear. Also, some of the ingredient measurements may have been modified so you can follow along at home (i.e. 1 packet = ~1 tbsp).
If you’re looking to try Plated, you can use this referral link to get 2 free plates on your first order!
And with that, thanks for reading and stay posted for our next plated meal review!
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