The Recipes

Carrot Zosui with Tilapia

Look at me with the fancy words.  I learned this one recently; it basically means a leftover soup you make with rice.  I'm sure that I've violated some tradition here, but I just wanted to flaunt my word of the month.

Carrot Zosui with Tilapia


- 2 carrots, peeled and thinly sliced
- 1/4 c. frozen edamame, thawed
- 1 tilapia filet
- 1 shallot, sliced
- 1 garlic clove, minced
- 1/4-in. piece of ginger, grated
- 1 tsp. ponzu
- 1 tsp. fish sauce
- 2 T. soy sauce
- 2-3 c. stock
- 2 scallions, sliced for garnish
- Asian style hot sauce for garnish (optional)
- salt
- pepper
- peanut oil
- 1/2 c. leftover rice

Drizzle one T. of the soy sauce over the tilapia filet and set it aside.

In a large sauce pot, heat 1 T. of peanut oil.  Add the carrots and shallot, season with salt, and let them soften for approximately 5-6 minutes.  Add in the edamame, garlic,ginger, ponzu, fish sauce, and 1 T. of soy sauce.  Stir to combine, then add in the stock.  Once it is heated, slip in the fish filet, cover, and simmer for 12-15 minutes or until the fish is cooked through.

Reheat the rice-- I took the cheaters way and zapped it for a few seconds in the microwave, but you could certainly add it to the soup, or even make a quick fried rice.  Add the rice into a bowl with the soup and garnish with the scallions and hot sauce.  A nice, light soup is the result, and I even had enough for leftovers... again.  I wonder what the name of zosui redux is.