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 683
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.

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Ingredients

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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.

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