Japanese Seafood Recipes - Steamed Fish with Noodles in Clear Broth Recipe

Ingredients

• 7 oz (200 g) red snapper, tile fish or redfish

• 1/2 teaspoon salt

• 4 oz (125 g) dried fine wheat noodles (somen) or angel hair pasta

• 3 1/2 oz (100 g) shimeji mushrooms

• 1 heaped tablespoon grated daikon, mixed with 1/4 teaspoon ground red pepper

• 2 spring onions, white part only, very thinly sliced

Clear Broth

• 1 cup (250 ml) Basic Dashi Stock (see recipe) or 1/2 teaspoon dashi stock granules dissolved in 1 cup (250 ml) hot water

• 1 tablespoon sake

• 1 tablespoon mirin

• 1/2 teaspoon Japanese soy sauce

• Salt, to taste

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Method:

1. To make the Clear Broth, bring all the ingredients to a boil in a saucepan over medium-high heat. Remove from the heat and set aside in a warm place.

2. Sprinkle the fish with salt, then slice into four pieces. Place on a heat-proof dish and steam for 5 minutes. Remove and set aside.

3. Cook the noodles in lightly salted boiling water, until soft. Drain and immediately rinse under cold water and drain again.

4. Divide the noodles into four individual serving bowls. Place a piece of fish and portion the shimeji mushrooms on the noodles in each bowl. Return to the steamer. Steam the fish again over rapidly boiling water for 5 minutes.

5. Remove the bowls from the steamer and pour in the Clear Broth. Serve with grated daikon on the side and garnish with the spring onions.