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250 g
125 g
120 g
1 1/2 tbsp
5 cm
1/2 tsp
Stock:
250 ml
2 1/2 tbsp
2 1/2 tbsp |
Fillet of red dnapper
Somen, fine wheat noodles
Shimeji mushrooms
Daikon, very finely grated, and mixed
with chili powder to taste
Spring onion (scallion) very finely
shredded lengthwise
Salt
Basic
dashi stock
Mirin
Light soy sauce |
Method :
- Prepare fish by sprinkling the
fillet with salt, cut in 4 pieces and put on a plate. Cook in a
steamer for 5 - 6 minutes, remove and set aside.
- Heat all the stock ingredients
ingredients together in a saucepan and reserve.
- Divide noodles into 4 bundles and
tie one end of each bundle with a cotton thread to prevent them from
separating during cooking.
- Cook the noodles in plenty of
boiling water until just cooked, rinse under cold water, leaving the
cotton thread still in position.
- Place each bundle in a serving bowl,
with half of the bundle hanging out.
- Top each bundle with a piece of the
fish fillet and fold back the noodles hanging out of the bowl so as
to enclose the fish.
- Cut off the end of the noodle tied
with the cotton thread and discard.
- Add the mushrooms to the bowl and
return to the steamer and cook over rapidly boiling water for
another 5 minutes or so.
- Remove the fish from the steamer and
pour over the hot stock.
- Garnish each portion with the grated
daikon shaped into a ball and sprinkle a little of the spring onions
on top.
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