Thursday, 17 September 2009

Marinated Sea Bass with Green Vegetables and Ramen Noodles

So this was supposed to be a post about Japanese Beef Curry. I was all set, I had emailed the recipe to myself at work, but I completely forgot to even get the photos of the curry off the camera. This is what happens when you lie down to read for a bit at about 3pm and don't wake up again until 6pm! So I promise I will do the Japanese Curry in the next couple of days.

In the mean time, last week I made an awesome noodle soup. I love noodle soup, it is one of my favourite comfort foods, along with many other foods of the oriental persuasion. I spent yesterday morning in China Town again, hanging around waiting for the steamed bun stall to open up just so that I could have my fix. Seriously those things are so good.

Anyway back to noodle soup. There is nothing better than coming home after a ten and half hour day at work and making a lovely bowl of noodle soup, and this one was no exception. It was so tasty and warming, and although I'm usually really funny about eating fish skin, it didn't seem so bad in this, and it was made all in about 20 minutes. What could be better?



Marinated Sea Bass with Green Vegetables and Ramen Noodles (from Wagamama's Ways with Noodles)
(Serves 4)

for the marinade
2 tsp soy sauce
1 tbsp toasted sesame oil
2 tsp fish sauce
2 tsp mirin
2 tsp cornflour

200g sea bass fillets, skin on, cut into 3cm pieces salt and white pepper 100g ramen noodles
1 ltr chicken stock
2 garlic cloves, peeled and minced
3 cm piece of ginger, peeled and grated
1 tbsp fish sauce
1 tbsp rice vinegar
juice of 1 lime
handful of french beans, trimmed
2 tbsp frozen peas, defrosted
handful of spinach
handful of coriander leaves

To make the marinade, combine the soy sauce, sesame oil, fish sauce and mirin. Stir in the cornflour to dissolve. Combine the fish with the marinade ingredients, season with salt and pepper and set aside for an hour or overnight in the fridge.

Cook the noodles according to the packet instructions, drain and refresh under water.

Combine the chicken stock, garlic, ginger, fish sauce, rice vinegar and lime juice in a pan and bring to the boil. Blanch the beans in the mixture for 4-5 mins, until just tender. Remove with a sieve or tongs and refresh under cold water.

Add the fish pieces and marinade to the simmering stock, bring to the boil for 2 mins then add the beans, the peas and spinach to the pan with the noodles and simmer for a further minute. Check the seasoning.

Divide between 4 bowls and serve scattered with coriander leaves.

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