Sesame Crusted Kahawai with Miso and Soy Noodle Soup
Ingredients
1 litre fish stock
1 garlic clove, finely chopped
2 teaspoons ginger
2 tablespoons miso paste
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
720g Kahawai Fillets, cut into 3cm slices
2 tablespoons sesame oil
1 tablespoon sesame seeds
320g soba noodles
1 carrot, thinly sliced
1 red onion, thinly sliced
1 cup spinach leaves
TO SERVE
2 tablespoons coriander leaves
1 tablespoon sesame seeds
Method
Heat a large pot, then pour in the fish stock, garlic, ginger, miso pastes, soy sauce, and sweet chilli sauce and bring to a simmer.
Whilst the soup is simmering, brush kahawai fillets with sesame oil. Sprinkle the fillets evenly with sesame seeds, patting the seeds into the kahawai as you go.
When the soup has simmered for 5 minutes, add in the soba noodles, carrot, red onion and spinach and cook for a further 4-5 minutes until the noodles are tender.
Meanwhile, heat a large non-stick pan to medium to high heat then sear the kahawai until the sesame seeds are golden on both sides and the fish is cooked through to a light brown.
TO SERVE:
Divide the vegetables and noodles between bowls and top each with the crusted kahawai then ladle over the hot soup. Garnish with coriander and extra sesame seeds.
CHEF'S TIP
