Ingredients card / Shopping list
4 small White fish fillets (of your choice)
500g Hakubaku soba noodles
2 sheets Kombu seaweed
6tbsp Dark soy sauce
15g Bonito (dried tuna flakes
6 Spring onions (finely sliced, diagonally)
1 sheet Nori seaweed (toasted & crumbled)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
STEP ONE:FISH FILLETS
Place fish fillets on a tray, skinn side down.
Rub flesh with the salt and allow to stand for 10 minutes (flesh should become firmer).
STEP TWO:SOBA NOODLES AND KOMBU SEAWEED
Take 4 small plates and line each with pieces of kombu seaweed.
Cook the noodles according to packet instuctions.
Drain, then place equal amounts of noodles on top of the kombu.
STEP THREE:STEAMING THE FISH
Place a fillet of fish (skin side up) on top of the noodles.
Pour 1 tbsp of sake over each fish fillet.
Cover with cling-wrap and place in steamer over boiling water for 8-10 minutes.
In a small saucepan, add the remaining sake, soy sauce and mirin.
Bring to the boil, then immediately remove from heat.
Add the bonito flakes and let stand for 5 minutes.
Put sauce through a strainer and discard bonito flakes.
Remove cling-wrap from fish and noodles.
Ladle some of the sauce over each.
Garnish each serve with mounds of spring onion and a sprinkling of crumbled nori seaweed.