STEAMED FISH ON NOODLES

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I grew up with lots of noodles: Italian, Chinese, Thai, Malaysian, I loved them all. However I did lean towards the robust, and rarely prepared light, gingery broths and soups. I perceived them as bland. Once again I was wrong.
There is something wonderfully cleansing about these types of dishes. The clean, delicate liquid infuses the silky noodles while comforting and soothing the soul. Throw in some greens and serve it with your protein of choice.
I like to give a quick steam or sauté to a fillet of fish, sauce it with some broth, drizzle it with sesame oil and serve it with the noodle. It's delicious,  its healthy, and it's guilt free. Now that's comfort food!

RECIPE
Serves 4

 4 cups chicken stock
2 cups water
1/4 cup mirin
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons minced ginger
2 cloves garlic minced
8 oz Chinese noodles of choice
4 6 oz. fillets of salmon
1 lb. bok choy
2 scallions minced
1 tablespoon sesame oil

Make a broth of chicken stock, water, mirin, soy sauce, red wine vinegar, ginger, and garlic. Simmer for 10-15 minutes.
Add noodles, bring to a boil, and simmer until cooked. (see instructions for type of noodle). Remove from the broth and divide noodles into 4 separate bowls.
Continue to simmer the broth and add the fish for 2 minutes. Remove and place on top of noodles.
Continue to simmer and add the bok choy for 1 minute.
Divide the broth among the bowls.
Sprinkle with scallions and drizzle with sesame oil.
Serve.



Comments

  1. UnknownMay 14, 2013 at 7:16 AM

    Looks delish and easy peasy. May need to try this soon after all the Mother's Day mac&cheese! :)

    ReplyDelete

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