Japanese Noodle Soup

This is a whole fish recipe that serves two so if you catch a nice pan size fish such as Nannygai or pinky snapper this will be perfect. In this recipe, you will use the frame and the head for the broth and the fillet and wing for garnish.

You can use any noodles you like, for this recipe we just used the noodles from a migraine packet and it was delicious.

THE BROTH Ingredients: 1 cleaned frame of fish (chopped up and head split) 1 carrot (rough chop) 1 brown onion (thick slice) 1 hand full fresh seaweed (cleaned well) or Kombu 3cm ginger (peeled and sliced) 4 cloves garlic (thick slice) 4tbs soy sauce 1 tbs black vinegar 2 tbs XO paste 1tsp Maggie seasoning 3 tbs sesame oil 2 tbs veg oil 1 tbs sriracha

THE GARNISH Ingredients: 
1/2 head broccoli (small heads 3-minute blanch) 2 large mushrooms (sliced and pan-fried on one side) 2 eggs (soft boiled and peeled 6-minute eggs) 1 spring onion (sliced at a long angle) Crispy skin fish Pan roasted wing

Method:

Begin by heating your vegetable oil and sesame oil up in a frying pan. Once the oil is hot add in your dry fish bones and begins to caramelise them on each side.

After you have some nice colour on the fish add your vegetables and seaweed then continue to fry everything on high heat. Continue to move the ingredients around making sure nothing burns.

Now that everything is nicely coloured add two cups of water and the rest of your wet ingredients.

Gently simmer your broth for about twenty minutes.

In the meantime you can begin making your garnishes, cooking your noodles and frying your fish.

Strain the broth once you are happy with the flavour, make adjustments if necessary.

Plate up and enjoy!

*chefs note: I like to have my fish in 2 bite pieces. When you cook the fish be sure its skin side down (same as the wing) to accomplish a crispy skin, I always finish my fish with butter but it’s really up to you.