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Wednesday, November 13, 2013

Noodle Soup with River Bass | You've Got Meal!

River bass is one of my favorite fish. The meaty, lean, white, subtle fish is very versatile and can be cooked in so many ways that is too bad that I don’t get my hands on bass very often.

And considering the fact that Mrs. G’s name day was coming, I decided to turn this fabulous fish into an Asian style noodle soup. To say she loves those is an understatement, and I would really like to see what she would do in a Ramen restaurant.

Cooking this soup is super simple and it’s composed of 3 parts: the fish, the stir fry, the boiled ingredients and the broth (the base of the soup). This feels like actually building the soup from different parts, the ingredients for each being: green onions, carrots, chili, garlic, ginger, sugar, soy sauce and fish sauce  (1 teaspoon each for the last 3) for the stir fry; broccoli and instant noodles to boil; cardamom, allspice, star anise, pepper, salt for the broth.

Start of by  gutting and cleaning the fish. Next, take all the ingredients for the broth and put them in a tea satchel. Place it in salted water and boil until the liquid has been infused by the spices. Next, massage the fish with some salt and a hint of 5 spice and place it in the oven, high heat, on a rack that has a tray under. Depending on the size of the fish, it will take to cook from 8-15 minutes.

Remove the fish from the oven and set aside. The next 2 parts take literally 2 minutes. At  the same time, boil the broccoli in the broth and stir fry the vegetables in a wok, in a little peanut oil .

Time to plate your soup. First, place the vegetables from the wok, then the instant noodles (that’s the kind I used here, but you can choose a different kind- just be careful with the ones that take longer to cook – boil them in the infused broth before adding them to the soup ), soup (up to 90% of the bowl), pieces of broccoli and flaked pieces of bass. Let the noodles cook- it takes 2-3 minutes, they will absorb a fair amount of liquid so feel free to add more broth to the soup if you feel like necessary.

Now, I’m gonna go and say here that the resulting dish was a comforting, savory soup. Thing is, in order to fully demonstrate this would be to actually show you Mrs. G just munching it away in under a minute (but she hid the recording). Like I said before, she LOVES her noodle soups.


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