Name: Somen with salt-grilled snapper
Yield: Serves four
Cuisine: Japanese
Ingredients: 2 skin-on snapper fillets, about 250 g (8 oz) each; 3 cups dashi; 2 tsp sea salt; sea salt, for grilling; 1 tbsp mirin; 2 spring onions, chopped; 6 fresh shiitake mushrooms (optional); ½ tsp sugar; 1 tbsp soy sauce; 250 g (8 oz) somen

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

The Japanese have a way with salt grilling that tends to give fish and seafood the very breath of the sea. Not only does salt give a distinctive, crisp texture, but it accentuates the integral flavours of the fish. This dish works with practically any fish, particularly oily varieties, as long as they are fresh.

Ingredients

250 g (8 oz) somen
3 cups dashi

Asia
Japan
Fish course
Pescatarian
Noodles

Method

Put somen in a pot of boiling water. When water returns to the boil, add ½ cup cold water. When it returns to the boil, add another ½ cup cold water. After about 2 minutes of cooking, noodles should be ready.

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