This makes a very nice light luncheon or dinner when served with a crisp, tart salad or an assortment of pickles.
Use an attractive,
Cook the soba noodles according to the instructions. Drain the noodles, rinse them under cold water and drain them again. Lay the cooked noodles over the fish.
In a small saucepan, combine the soup stock, soy sauce, syrupy rice wine and sugar. Stirring, heat it until the sugar melts. Pour the broth over the noodles and fish and resteam for 2–3 minutes over medium heat.
Garnish the casserole with chopped scallions and serve immediately.
© 1986 Elizabeth Andoh. All rights reserved.