Recipes Soba Noodles in Sea Bream Stock with Arctic Char 1 year ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Too Faced Cosmetics co-founder shares his baking tips + tricks in time for Easter admin March 30, 2021 New Recipe: Recipe: How to make a wow-worthy Speckled Easter Nest Cake admin March 31, 2021 New Recipe: Cook this: Cherry and coconut tahini cake from A Good Day to Bake admin March 31, 2022 New Recipe: Sneaky Cupcakes – Joy Bauer admin April 2, 2022 New Recipe: Eat Out In: Sally Wise ‘The Comfort Bake’ – Nightlife admin February 26, 2022 New Recipe: Passover desserts? Easy peasy – Los Angeles Times admin March 24, 2021 About The Author More from this Author One Response FineDiningAtHome October 11, 2021 Hi Reddit, nice to meet ya! This is my first post on Reddit. I’m a home cook who’s from an Asian background and living in the US currently. I love designing fusion food recipes.Here I’m sharing this exciting fusion recipe I just created. The stock comes with such incredibly rich savouriness perfumes the refreshing soba noodles. Fish slice so tender that it almost melts in your mouth along with the soup itself. If you are interested in seeing more of my recipes, I’m also on IG: muxiwangpnw Serving 2 **Equipment** Deep wok Boiling pot Frying pan **Ingredients** Japanese Soba Noodles 120g Arctic Char or other Fish Fillet weight depending on how much you want Sea Bream Head 300g Fresh ginger root 1 piece Salt 1 tbsp White Pepper 1tbsp Scallions 2 grocery-store bunches Pork lard (preferable) or vegetable oil 4 tbsp Caviar (optional) 1 tbsp Hot Water 1000ml **Instructions** *Sea Bream Stock*: Prepare the dish by washing and cutting the fish head into two halves; cut the ginger root into slices; cut the scallions, only use the roots for now, save the greens for future use. Use a deep wok, preheat it over high heat until it smokes. Add the pork lard or oil in and use it to evenly coat the wok. Fry the bream head skin side down until it turns golden brown, then flip it and continue frying until colored. Add in the aromatics until the pleasant smell emerges. Pour in boiled water. Keep it boiling over high heat for the fish bones to release their collagen. Turn the heat down low to continue the simmer for at least 30 minutes with your lid on. The stock should turn milky white by then! A lot of traditional Chinese chefs are resistant to add milk or cream to this dish, as they see using such ingredients as cheating. Personally, I’m not against such techniques as they do further thicken and enrich the liquid. Though I don’t use them in this recipe, I encourage you to try and make the decision yourself. Finally, flavor it with salt and white pepper (optional). ​ *Soba Noodles:* Boil the soba noodles for 4 minutes or until soft. Drain the noodles. ​ *Fish Slice:* Cut one thin slice off your fish fillet. Season it with salt, pepper, and oil. Heat a pan and sear the thin slice, 20 seconds on each side. (You can sear the whole fillet of course. We are only using the thin slice for the pretentious presentation…) ​ *Presentation:* Twirl the Soba Noodles and place them in a pasta bowl. Place in the fish slice. Pour the fish soup on the plate. Garnish the soup with a few drops of green oil and top the soba noodles with caviar(optional). Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.