Yagihashi's Black Sea Bass with Somen and Vegetable

Name: Yagihashi's Black Sea Bass with Somen and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart water; 3 stalks fresh lemongrass, thinly sliced crosswise; One 8-by-2-inch piece of kombu (seaweed); 1 small onion, thinly sliced; 1/4 cup thinly sliced peeled fresh ginger; 1/2 medium jalapeno; 2 tablespoons mirin; 2 tablespoons sake; 2 tablespoons soy sauce; Salt and freshly ground pepper; 6 ounces somen noodles; 1 tablespoon vegetable oil; 1 cup thinly sliced shiitake mushroom caps; 1 cup snow peas, sliced lengthwise 1/2-inch thick; 1 cup finely shredded Napa cabbage; 1 cup mung-bean sprouts; 1/2 cup daikon radish matchsticks; 1/2 cup thinly sliced red onion; 1/2 cup thinly sliced carrot; Salt and freshly ground pepper; 1 teaspoon Asian sesame oil; 1 teaspoon soy sauce; Four 6-ounce black sea bass fillets, with skin; Salt and freshly ground pepper; 2 tablespoons vegetable oil; 2 tablespoons minced chives; 1 teaspoon chopped basil; 1 teaspoon chopped cilantro; 1 teaspoon toasted black sesame seeds

Servings: persons

1 quart water
3 stalks fresh lemongrass, thinly sliced crosswise
One 8-by-2-inch piece of kombu (seaweed)
1 small onion, thinly sliced
1/4 cup thinly sliced peeled fresh ginger
1/2 medium jalapeno
2 tablespoons mirin
2 tablespoons sake
2 tablespoons soy sauce
Salt and freshly ground pepper
6 ounces somen noodles
1 tablespoon vegetable oil
1 cup thinly sliced shiitake mushroom caps
1 cup snow peas, sliced lengthwise 1/2-inch thick
1 cup finely shredded Napa cabbage
1 cup mung-bean sprouts
1/2 cup daikon radish matchsticks
1/2 cup thinly sliced red onion
1/2 cup thinly sliced carrot
Salt and freshly ground pepper
1 teaspoon Asian sesame oil
1 teaspoon soy sauce
Four 6-ounce black sea bass fillets, with skin
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons minced chives
1 teaspoon chopped basil
1 teaspoon chopped cilantro
1 teaspoon toasted black sesame seeds

1
Combine all the ingredients in a medium saucepan and bring to a simmer.
2
Cook over low heat for 10 minutes.
3
Strain the broth and return it to the saucepan.
4
Boil over high heat until reduced to 2 cups, about 15 minutes.
5
Season with salt and pepper and remove from the heat.
6
In a saucepan of boiling water, cook the somen until tender but still slightly chewy, about 3 minutes.
7
Drain and rinse under cold water; drain.
8
Heat the oil in a wok.
9
Add the shiitakes, snow peas, cabbage, bean sprouts, daikon, onion and carrot and season lightly with salt and pepper.
10
Stir- fry over high heat until crisp-tender, about 3 minutes.
11
Add the sesame oil and soy sauce; remove from the heat.
12
Season the fillets with salt and pepper.
13
Heat the oil in a large skillet until shimmering.
14
Add the fish, skin-side down, and cook over moderately high heat until the skin is crisp, about 4 minutes.
15
Turn the fillets and cook until just opaque throughout, about 2 minutes longer.
16
Bring the broth to a boil.
17
Stir-fry the vegetables over high heat to rewarm them.
18
Put the noodles in 4 shallow soup bowls and pour the boiling broth over them.
19
Spoon the vegetables over the noodles and top with the fish, skin-side up.
20
Sprinkle with the chives, basil, cilantro and sesame seeds and serve.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 quart water, 3 stalks fresh lemongrass, thinly sliced crosswise, One 8-by-2-inch piece of kombu (seaweed), 1 small onion, thinly sliced, and more.

Yes, Yagihashi's Black Sea Bass with Somen and Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yagihashi's Black Sea Bass with Somen and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions