Somen with salt-grilled snapper

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Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Noodle

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

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.