Fish Steamed with Soba Noodles / そば麺

Can These Noodles Fight Cancer?
Regulating Cholesterol

Mirin - Japanese Cooking Wine

Mirin

A classic of Japanese cuisine, where steaming is a frequent cooking technique. The dish combines at least three very Japanese flavor elements — Dashi,Mirin, and Soba. Besides their flavor and texture, Soba noodles have some important health benefits.

Soba Noodles,made with Buckwheat flour, are very popular in Japan,and may play a role in the relatively low cancer rates there.

Fish Steamed with Soba Noodles

Japanese

Ingredients:

¾ pound Sole Filets (or Flounder or Halibut)
¼ teaspoon Salt
2 – 3 ounces dried Soba, Buckwheat Noodles
Boiling Water

The Mixture:
½ cup Dashi, Japanese soup stock
2 tablespoons  Soy Sauce
1 tablespoon Mirin, Japanese sweet cooking wine
1 teaspoon Sugar

2 – 2 Green Onions

Method:

How to use Soy Sauce

Soy Sauce

First, sprinkle Salt on the Fish filets.  Arrange them in a single layer in a 1-quart casserole.

Clean and chop the Green Onions finely and set aside.

Combine the ingredients in The Mixture and set aside.

Note: To prepare Dashi stock, dissolve half a teaspoon of instant Cashi soup stock in half a cup of boiling Water.  Reduce the fire and simmer for five minus.  Or ou can substitute Chicken Stock.

To  make the dish, boil the Water and cook the Soba noodles 5 to 7 minutes or until just tender but not soft.  Drain them, rinse under cold water and set aside to drain thoroughly.

Place the dish holding the Fish in  a steamer and steam the Fish over boiling Wter for 3 to 5 minutes until the Fish flakes easily with a fork.

Next put the Soba Noodles on top of the Fish in the steaming dish.

Combine the M mixture and cook in a small saucepan and heat to a boil.  Cook until the Sugar is dissolved.  Pour over the Soba Noodles.  Steam another 2 to 3 minutes over medium fire until the entire dish is thoroughly heated through and through.

Garnish with the chopped Green Onions and serve immediately.

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Japan - Fugu

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  1. Pingback: Kasha with Shiitake Mushrooms | Pacific Rim Gourmet

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