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Ingredients
Asian Noodles with Sea Bass, Broccoli and Carrots
- Ingredients
- 250 grams Udon Noodle
- 400 grams Perch fillet (with skin)
- 2 Tbsps lemon juice
- 1 stalk Leeks
- 2 carrots
- 250 grams Broccoli
- 20 grams ginger
- ½ red chili pepper
- 400 milliliters Fish broth (or vegetable stock)
- salt
- 1 Tbsp soy sauce
- 2 Lime leaves
Cook the udon noodles according to instructions on the package in boiling water until they are al dente, strain, rinse and drain. Cut the fish fillets into strips, sprinkle with lemon juice and infuse 10 minutes. Meanwhile, peel leeks, trim and cut into rings. Peel the carrots and cut into slices. Rinse the broccoli, drain and cut into bite-size florets. Peel the ginger and grate finely. Rinse chile, remove seeds and finely chop. Boil half of fish broth in a wok.
Season the fish fillet strips, place in a steaming basket and place over the boiling broth. Cover the work and steam the fish 10-12 minutes, depending on the thickness of the strips. Pour the rest of fish broth in a saucepan, stir in the soy sauce, kaffir lime leaves, ginger and chile pieces. Bring the liquid to a boil, add the carrots and cook for about 2 minutes, then add the broccoli and leeks. Cook everything another 3-4 minutes; the vegetables should still have a bite. Stir in the noodle and heat, serve in bowls, place the fish on top.