Tuesday, October 7, 2008
Seafood and Noodles in Miso Soup
Hubby came home last Saturday informing me that he wanted to share with us and recreate the lunch he had with his (Ah-hia) older brother. Accordingly, it was Ah-hia who cooked their lunch at the office that day. :)
So, this is one of the rare times that Hubby would cook for me and the kids. :) Actually, even the kids assisted their Dad in preparing the ingredients. All in all, preparing dinner that day was a good family bonding time. Thanks to Ah-hia, since this noodle dish was his idea. And the packs of oysters and watercress were also from him!
Please do not be intimidated by the seemingly plenty of ingredients in the picture above. This is actually a simple dish to prepare. It is more like adding or putting all the ingredients together. Yet, it is tasty, and full of flavors.
250 gms cobbler fish fillet (or any white fish fillet), marinated in
some salt and Japanese chilli powder, sprinkled with cornstarch
250 gms shelled oyster meat, cleaned
100 gms watercress, blanched in hot water
some strips of nori (Japanese seaweed used in sushi)
boiled quail eggs (or chicken eggs), optional
250 gms angel hair pasta, cooked according to package directions
5 slices of ginger root
5 T minced garlic
1 onion, chopped
5 C water
2 T Dashi granules (Japanese broth concentrate, available at Japanese groceries)
1 T miso paste
salt and pepper to taste
1. Pan fry the marinated fish fillet in a non-stick cooking pan or wok, with only a little oil. Turn the fillet over, once the under-side is cooked. Continue cooking until done. Set aside.
2. In the same pan, (use the same pan so you do not have to wash more utensils) heat up some wok and saute the ginger until fragrant. Add onion and garlic. Saute until softened and fragrant.
3. Add in the oysters. Stir fry for a while until the oysters are cooked. (Some prefer their oysters half-cooked, so, you can cook your oysters to desired doneness. ) Remove oysters from pan with a slotted spoon. Do not throw away the juices and the contents of the pan.
4. Add water to the oyster juices. Let boil. When it boils, put in the dashi granules. Let simmer for 1 minute. Add in the miso and turn off heat soon after. (The healthy properties of the miso will be useless when miso is cooked.) Add salt and pepper to taste.
5. In the individual bowls, arrange some cooked angel hair pasta. Top with the watercress, oysters, nori strips, and fish fillet. I had some boiled quail eggs on hand, so I added them, too. Ladle in the hot soup. Serve immediately.
Hubby should cook more often! :)
Sharing this noodles dish with the Presto Pasta Nights community, headed and hosted this week by Ruth of Once Upon a Feast. To see last week's delicious pasta dishes, please check out Ulrike from Kuchenlatein.