Sea Bream on Somen Noodles

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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

Cook

25min

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.

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.

Divide the somen noodles into 3 and bind with string at one end.

Cut the spring onion or leek (white parts) into very fine strips and soak in water.

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.

Cut the carrot into thick batons and cut nearly in half. Microwave for 30 seconds.

Boil the somen noodles for 1 minute (it's easier in a deep frying pan).

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.

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