Having had a stodge fest the previous night of battered haddock and chips, I resisted the urge to get a pizza from the supermarket for my solo Friday evening, and instead got some wild Alaskan salmon and relied on the contents of the bottom of the fridge and store cupboard for the rest – we’re pretty well stocked for Chinese and Japanese ingredients.
The quantities of the sauce could work for up to 4 people, just adapt the number of fillets and noodles
Wild Salmon fillets
Sesame oil
Udon noodles
Greens, sliced up
For Sauce:
inch long bit of fresh ginger
1 clove garlic
1 heaped tablespoon brown miso paste
1 tablespoon sugar
2 tablespoons light soy sauce
1 ½ cups of water
1 tablespoon mirin (or sherry, or shaoxing wine)
2 tablespoons light soy sauce
Cucumber Pickle:
½ cucumber, peeled and sliced into fine batons
1 tablespoon sugar
1 tablespoon salt
2 cups warm water
3 tablespoons rice vinegar
How to make:
For the pickle, mix all of the ingredients listed above together and set aside.
Crush ginger and garlic together in a pestle and mortar or using a knife. Add all other sauce ingredients to pan, place on a low heat, and stir so that miso paste and sugar are dissolved. Heat for 10 minutes.
Slice up washed greens, and remove the tough stems.
Meanwhile, bring a large pan of water to the boil, and place a griddle or frying pan on the heat. Add noodles to boiling water – cook for 6-8 minutes. Pour a bit of sesame oil on salmon skin and rub in, and sprinkle salt on skin. Cook in hot griddle pan for about 3-4 minutes on each side, depending on thickness of fish, skin side down first. Skin should be crispy when you turn it over.
A minute or two before the noodles are ready, toss the greens in with them, and place the lid on to steam.
Drain noodles and greens and place in a warm bowl. Ladle broth over the noodles.
Drain cucumber and pat dry. Serve with fish on the side.
Dip fish in noodle broth and eat with cucumber.
Eaten with:
Chopsticks.
Dinner Document 