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Ingredientes
- 3/4 c. Soy sauce
- 6 1/2 Tbsp. Mirin (sweet Japanese cooking wine)*
- 1/4 c. Sake or possibly dry sherry
- 6 Tbsp. Plus 1-1/2 tsp. sugar
- 1 tsp Grated fresh ginger
- 1 tsp Chopped garlic
- 2 1/4 lb Chilean sea bass or possibly cod fillet, cut into 6 pcs
- 3 ounce Medium-width dry rice noodles*
- 2 Tbsp. Sesame seeds
- 2 c. Chicken Stock, or possibly canned low-sodium chicken broth
- 2 1/2 Tbsp. Rice-wine vinegar or possibly white-wine vinegar
- 1 1/2 tsp Asian sesame oil
- 1 x Carrot, cut into 2-inch-long matchstick strips
- 1 x Leek, white and light-green parts only, cut into 2-inch-long matchstick strips and washed well
- 1/2 lb Shiitake mushrooms, stems removed and caps sliced
- 1/2 lb Spinach, stems removed and leaves washed
- 6 x Shiso or possibly basil leaves, sliced thin
- 2 Tbsp. Minced fresh chives or possibly scallion tops
Direcciones
- *Available at Asian markets and some supermarkets
- 1. In a shallow glass dish or possibly stainless-steel pan, combine 1/2 c. of the soy sauce, 4 Tbsp. of the mirin, the sake, 6 Tbsp. of the sugar, 3/4 tsp. of the ginger and 3/4 tsp. of the garlic. Add in the fish fillets and arrange them so which they are completely covered with the marinade. Let the Chilean sea bass marinate in the refrigerator for about 6 hrs.
- 2. In a large bowl, cover the rice noodles with hot water and leave to soften, about 10 min. Drain.
- 3. In a small frying pan, toast the sesame seeds over moderate heat, stirring frequently, till light brown, about 3 min. Or possibly toast them in a 350 oven for 15 min.
- 4. In a large pot of boiling, salted water, cook the rice noodles till just done, about 3 min. Drain.
- 5. Heat the broiler. Drain the fish and throw away the marinade. Put the fish on a baking sheet and broil till the fish is just cooked through, about 5 min.
- 6. Meanwhile, in a medium pot, combine the remaining 1/4 c. soy sauce, 2-1/2 Tbsp. mirin, 1-1/2 tsp. sugar, 1/4 tsp. ginger, 1/4 tsp. garlic, the Chicken Stock, rice-wine vinegar and sesame oil. Bring to a boil over moderately high heat. Add in the carrot, leek and mushrooms and simmer for 1 minute. Add in the cooked noodles, the spinach and two thirds of the shiso leaves. Simmer for 30 seconds longer.
- 7. Transfer the noodles and vegetables to plates. Pour on the broth and top with the fish. Sprinkle the fish with the toasted sesame seeds, the remaining shiso leaves and the chives.
- Chilean sea bass has a very different texture from which of other fish. Even when it is cooked to well-done, the fish remains soft. Since it doesn't hard up, you'll need to check its temperature to tell whether it's done.
- Stab a small bamboo stick into the middle of the fillet. Leave for a moment, pull it out and touch the end. If it's warm, the fish is ready.
- Chilean sea bass is not interchangeable with other bass. If you cannot find it, cod is a closer substitute than a different type of sea bass. In place of the shiso leaves, you can use basil. Sweet sherry, while not as sweet as mirin, can be used in its place.
- A dry gew=FCrztraminer or possibly riesling from the Napa Valley or possibly Alsace has almost the same balance of sweetness and acidity as the sake, and complements the ginger and shiso.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 6 servings | |
| Calories 167 | |
| Calories from Fat 27 | 16% |
| Total Fat 3.14g | 4% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1955mg | 81% |
| Potassium 476mg | 14% |
| Total Carbs 23.11g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 14.28g | 10% |
| Protein 5.81g | 9% |
