5 oz Chilean Sea Bass
2 Tbsp Vegetable oil
1 tsp Ginger, thin slices
1 tsp Garlic, minced
2/3 Cup Sake, dry
1-1/2 Cup Fish stock
4 oz Shiitake mushrooms, sliced
2 Scallions, Sliced
8 oz Soba noodles, cooked like regular pasta
1. Season fish with salt and pepper. Heat 1 tsp. oil in a pan and fry fish atleast 4 mins. per side.
2. Heat 1 Tbsp. oil in another pan, sweat mushrooms, lightly season with salt and pepper. Set aside. In the same pan, heat remaining oil. Saute ginger and garlic for 2 mins. Deglaze with sake and reduce until the liquid is halfway, add fish stock. Bring to a boil and simmer for 5 mins. Strain the liquid to get rid of the ginger and garlic pieces. Return liquid to pan and add the cooked mushrooms. Simmer for another 5 mins. Adjust seasoning with a little soy sauce or salt.
3. Place cooked soba in a bowl. Put the fish over the noodles and ladle the hot broth. Garnish with scallions.