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Categories:
vegetable oil red onion date garlic ginger vegetable stock white fish noodles green onions soy sauce chili
Viewed: 113 - Published at: 2 years agoIngredients
- 1/3 cup vegetable oil
- 1 red onion sliced
- 1 dried date
- 2 cloves garlic
- 2 inches ginger piece, grated
- 2 cups vegetable stock
- 16 ounces boneless white fish
- 1 bunch watercress trimmed, washed
- 7 ounces buckwheat soba noodles cooked according to packet instructions
- 2 green onions thinly sliced
- soy sauce to serve
- chili thinly sliced, to serve
Method
- Heat 2 tbsp oil in a saucepan over medium heat. Saute the onion for 2-3 mins. Add date and saute for 2-3 mins more.
- Add garlic and ginger and saute 30 seconds. Add the stock and bring to a boil over high heat. Reduce heat and simmer for 10 mins.
- Heat remaining oil in frying pan on high. Season fish with salt and pepper. Fry 3-4 mins each side, until fish flakes easily with a fork.
- Add watercress to the stock. Divide noodles between bowls, ladle stock into the bowls and top with fish, green onions, soy sauce and chili.
