Snapper and crab with udon noodles and ginger

Name: Snapper and crab with udon noodles and ginger
Cuisine: Japanese
Ingredients: 2 teaspoons Chinese Spice Salt; 1 x 500 g snapper fillet or other fleshy white fish; 30 ml strained lime juice; 600 ml Crab Stock; 500 g fresh udon noodles, blanched; 30 ml fish sauce; 3 cloves garlic, minced; 30 ml vegetable oil; 500 g freshly picked blue-swimmer or mud crabmeat; 1 tablespoon minced ginger; ½ teaspoon freshly ground black pepper; 6 green onions, finely sliced; 1 tablespoon Pickled Ginger

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Udon noodles, generally served in a broth or soup, are a lunchtime ritual in Japan, especially in winter when the hearty servings and warming flavours give sustenance. Fresh udon noodles are available from Japanese food stores. Alternatively, you can use thick rice noodles, fresh ramen noodles or fettuccine.

Ingredients

2 teaspoons Chinese Spice Salt
1 x 500 g snapper fillet or other fleshy white fish

Oceania
Asia
Australia
Japan
Fish course
Lunch
Pescatarian
Winter
Soup

Method

Sprinkle spice salt over snapper and grill for 5 minutes, turning halfway through cooking, or until fish is crisp on the outside but still soft and translucent inside.
Break fish into chunks.
Bring stock to a boil, then add lime juice and fish sauce. Taste and adjust if necessary.
Add noodles and heat through.
Heat oil in a frying