Yagihashi's Black Sea Bass with Somen and Vegetables

Name: Yagihashi's Black Sea Bass with Somen and Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon chopped basil; 1 teaspoon toasted black sesame seeds; 118 milliliters thinly sliced carrot; 2 Tbsps minced chives; 1 teaspoon chopped cilantro; 118 milliliters daikon radish matchsticks; 59 milliliters thinly sliced peeled fresh ginger; 1 mediums jalapeño; 1 inch 8-by of kombu (seaweed); 3 stalks fresh lemongrass, thinly sliced crosswise; 2 Tbsps mirin; 237 milliliters mung-bean sprouts; 237 milliliters finely shredded Napa cabbage; 170 grams somen noodles; 1 small onion, thinly sliced; 118 milliliters thinly sliced red onion; 2 Tbsps sake; 4 servings Salt and freshly ground pepper; 680 grams black sea bass fillets, with skin; 1 teaspoon Asian sesame oil; 237 milliliters thinly sliced shiitake mushroom caps; 237 milliliters snow peas, sliced lengthwise 1/2-inch thick; 1 teaspoon soy sauce; 2 Tbsps soy sauce; 1 Tbsp vegetable oil; 2 Tbsps vegetable oil; 946 milliliters water

Yagihashi's Black Sea Bass with Somen and Vegetables is a dairy free and pescatarian main course. This recipe serves 4. One portion of this dish contains approximately 41g of protein, 17g of fat, and a total of 530 calories. Head to the store and pick up salt and pepper, sake, chives, and a few other things to make it today.

Instructions

Combine all the ingredients in a medium saucepan and bring to a simmer. Cook over low heat for 10 minutes. Strain the broth and return it to the saucepan. Boil over high heat until reduced to 2 cups, about 15 minutes. Season with salt and pepper and remove from the heat.

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Salt And Pepper

Broth

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Sauce Pan

In a saucepan of boiling water, cook the somen until tender but still slightly chewy, about 3 minutes.

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Water

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Sauce Pan

Drain and rinse under cold water; drain.

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Water

Heat the oil in a wok.

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Cooking Oil

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Wok

Add the shiitakes, snow peas, cabbage, bean sprouts, daikon, onion and carrot and season lightly with salt and pepper. Stir- fry over high heat until crisp-tender, about 3 minutes.

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Salt And Pepper

Bean Sprouts

Shiitake Mushrooms

Snow Peas

Cabbage

Carrot

Daikon Radish

Onion

Add the sesame oil and soy sauce; remove from the heat.

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Sesame Oil

Soy Sauce

Season the fillets with salt and pepper.

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Salt And Pepper

Heat the oil in a large skillet until shimmering.

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Cooking Oil

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Frying Pan

Add the fish, skin-side down, and cook over moderately high heat until the skin is crisp, about 4 minutes. Turn the fillets and cook until just opaque throughout, about 2 minutes longer.

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Fish

Bring the broth to a boil. Stir-fry the vegetables over high heat to rewarm them.

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Vegetable

Broth

Put the noodles in 4 shallow soup bowls and pour the boiling broth over them. Spoon the vegetables over the noodles and top with the fish, skin-side up.

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Vegetable

Pasta

Broth

Fish

Soup

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Bowl

Sprinkle with the chives, basil, cilantro and sesame seeds and serve.

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Sesame Seeds

Cilantro

Chives

Basil

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.