Sea Bream on Somen Noodles

I enjoyed this in an exclusive Japanese restaurant. It takes a bit of time to cook at home but it's worth it.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 3 Cook: 25 min

Ingredients

Whole sea bream 1/2
Kombu seaweed 10cm
Water 500ml
Bonito flakes 15g
Kombu seaweed 5cm
Salt 1/2 tsp
Light soy sauce 1 tsp
Somen noodles 100g
Spring onion or leek 1
Carrot a little
Lime 1/2

Method

1
Remove the scales and bone from the sea bream. Put the kombu (10cm) on the fish and keep in the fridge for 2 hours. Score into the skin and cut into 3 slices.
2
Put the kombu (5cm) and bonito flakes into the water in a pan and add the salt and light soy sauce. Heat gently for a few minutes.
3
Divide the somen noodles into 3 and bind with string at one end.
4
Cut the spring onion or leek (white parts) into very fine strips and soak in water.
5
Put the sea bream skin side down in a frying pan (no oil) and cook on high heat. When nicely browned, turn it over and cook further.
6
Cut the carrot into thick batons and cut nearly in half. Microwave for 30 seconds.
7
Boil the somen noodles for 1 minute (it's easier in a deep frying pan).
8
Rinse the noodles, cut off the string and put into a soup bowl. Place the cooked sea bream, spring onion strips and carrots on top. Pour over the stock from step 2, squeeze a dash of lime juice and serve.

Tips & Note

●Adapt the garnish according to the season - I use spring onions and carrots in the summer. You can add green beans, asparagus, whatever you like.

Sea Bream on Somen Noodles

I enjoyed this in an exclusive Japanese restaurant. It takes a bit of time to cook at home but it's worth it.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 3

Cook: 25 min

Ingredients

Whole sea bream 1/2
Kombu seaweed 10cm
Water 500ml
Bonito flakes 15g
Kombu seaweed 5cm
Salt 1/2 tsp
Light soy sauce 1 tsp
Somen noodles 100g
Spring onion or leek 1
Carrot a little
Lime 1/2

Sea Bream on Somen Noodles

Recipe ID :943 Posted on 02 AUG 2015

Serves 3

Cook 25min
views 553
printed 103

saved 1

I enjoyed this in an exclusive Japanese restaurant. It takes a bit of time to cook at home but it's worth it.

Share

Ingredients

Print Ingredients Email Ingredients
1/2
10cm
500ml
15g
5cm
1/2 tsp
1 tsp
100g
1
a little
1/2

Method

Cook
25min
1
Remove the scales and bone from the sea bream. Put the kombu (10cm) on the fish and keep in the fridge for 2 hours. Score into the skin and cut into 3 slices.
2
Put the kombu (5cm) and bonito flakes into the water in a pan and add the salt and light soy sauce. Heat gently for a few minutes.
3
Divide the somen noodles into 3 and bind with string at one end.
4
Cut the spring onion or leek (white parts) into very fine strips and soak in water.
5
Put the sea bream skin side down in a frying pan (no oil) and cook on high heat. When nicely browned, turn it over and cook further.
6
Cut the carrot into thick batons and cut nearly in half. Microwave for 30 seconds.
7
Boil the somen noodles for 1 minute (it's easier in a deep frying pan).
8
Rinse the noodles, cut off the string and put into a soup bowl. Place the cooked sea bream, spring onion strips and carrots on top. Pour over the stock from step 2, squeeze a dash of lime juice and serve.

Tips & Note

●Adapt the garnish according to the season - I use spring onions and carrots in the summer. You can add green beans, asparagus, whatever you like.

HOME
midnight kitchen
I’ve got 97 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
Here is the perfect dish when you want to make something extra special. It's simple but looks fantastic.
Duck breast fillets, Red wine, Soy sauce, Mirin, White grapes, Salt & pepper
HOME
I enjoyed this in an exclusive Japanese restaurant. It takes a bit of time to cook at home but it's worth it.
Whole sea bream , Kombu seaweed, Water, Bonito flakes, Salt, Light soy sauce, Somen noodles, Spring onion or leek, Carrot, Lime
HOME
I made this with smoked mackerel, corn and broccoli - it will definitely warm you up.
Potatoes (medium), Butter, Bacon rashers, Onion (medium), Sweetcorn, Broccoli, Smoked mackerel fillets, Stock granules (fish or vegetable), Milk
HOME
A really useful and quick item to have when guests turn up or you're having a party.
Instant soup powder pack, Creme fraiche, Fat free yogurt
HOME
This goes so well with green tea (matcha).
Butternut squash, Cooked sweet chestnuts, Water, Agar powder, Brown sugar
HOME
An easy peasy pasta dish using ingredients left in the refrigerator. Just like lasagne that tastes so good one day later, make a lot and divide into portions.
Short pasta, Chicken, bacon, salmon, etc, Mushrooms, onions, courgettes, etc, Butter, Flour, Vegetable stock granules, Milk, Cheese, Salt & pepper
HOME

Similar Recipe

You don't need to hang it out to air dry, it's easy and tastes delicious!
Fresh sea bream fillets, Mirin, Soy sauce, Sugar, Dry roasted sesame seeds
Use a fresh fish stock and enjoy the flavour of fresh fish in this clear soup.
White fish fillet (seabream or seabass), Fish stock, Green beans for garnish, Carrots for garnish
You get a fantastic flavour from the sea bream bones.
Fresh sea bream, Rice, Soy sauce, Mirin, Sake, Water (for the rice), Sesame oil
So sorry, it's such a simple recipe!
Whole fish, Chinese leaves bunch, Gyoza dumpling sauce (shop bought)
It's super easy to cook because you can use a roasting bag.
Sea bream, Coriander stalks, Fennel bulb, Soy sauce, Sake, Sesame oil, Sugar, Vinegar, Garlic (finely chopped), Ginger (finely chopped), Roasting bag, Chilli
You can enjoy fresh fish anytime you like, once you know these tips.
Fish fillets, Or whole fish (organs removed), Cling film, Ziploc bags

All New Recipes

Use your favourite cut of chicken, like drumstick, thigh or breast.
Chicken (any cut), Salt & pepper, Olive oil, Garlic, Dried chilli, Rosemary sprig, Parsley
Alia
HOME
Enjoy the crispy skin as well.
Chicken thighs, Salt & pepper, Olive oil, Ripe tomatoes, Lemon, Parsley
Patricia
HOME
Don't just boil thick cuts of pork belly - try this delicious recipe!
Pork belly slices, Rice wine (sake), Soy sauce, Chinese chili bean sauce (Tobanjan), Sugar, Tomato ketchup, Honey, Chicken stock, Wholegrain mustard, Sesame seeds
If you've got a ramekin, you should try this...
Dark chocolate, Butter, Eggs, Granulated sugar, Plain flour, Salt
The combination of pork, chilli and aubergine is really outstanding.
Aubergine (eggplant), Pork belly slices, Rice wine (sake), Soy sauce, Red chilli, Ginger, Garlic, Spring onion, Vegetable oil, Balsamic vinegar, Sugar
Hualin
HOME
Perfect when you need a quick side dish, it's easy with just 2 ingredients and seasoning.
Pork loin, Cabbage (medium), Korean soup stock (dashida), Miso, Sugar, Mirin, Sake