INGREDIENTS

INSTRUCTIONS

*Available at Asian markets and some supermarkets
From: - Terra * St. Helena -
1. In a shallow glass dish or stainless-steel pan, combine 1/2 cup of the
soy sauce, 4 tablespoons of the mirin, the sake, 6 tablespoons of the
sugar, 3/4 teaspoon of the ginger and 3/4 teaspoon of the garlic. Add the
fish fillets and arrange them so that they are completely covered with the
marinade. Let the Chilean sea bass marinate in the refrigerator for about 6
hours.
2. In a large bowl, cover the rice noodles with warm water and leave to
soften, about 10 minutes. Drain.
3. In a small frying pan, toast the sesame seeds over moderate heat,
stirring frequently, until light brown, about 3 minutes. Or toast them in a
350° oven for 15 minutes.
4. In a large pot of boiling, salted water, cook the rice noodles until
just done, about 3 minutes. Drain.
5. Heat the broiler. Drain the fish and discard the marinade. Put the fish
on a baking sheet and broil until the fish is just cooked through, about 5
minutes.
6. Meanwhile, in a medium pot, combine the remaining 1/4 cup soy sauce,
2-1/2 tablespoons mirin, 1-1/2 teaspoons sugar, 1/4 teaspoon ginger, 1/4
teaspoon garlic, the Chicken Stock, rice-wine vinegar and sesame oil. Bring
to a boil over moderately high heat. Add the carrot, leek and mushrooms and
simmer for 1 minute. Add the cooked noodles, the spinach and two thirds of
the shiso leaves. Simmer for 30 seconds longer.
7. Transfer the noodles and vegetables to plates. Pour on the broth and top
with the fish. Sprinkle the fish with the toasted sesame seeds, the
remaining shiso leaves and the chives.
Chilean sea bass has a very different texture from that of other fish. Even
when it is cooked to well-done, the fish remains soft. Since it doesn't
firm up, you'll need to check its temperature to tell whether it's done.
Stab a small bamboo stick into the middle of the fillet. Leave for a
moment, pull it out and touch the end. If it's hot, the fish is ready.
Chilean sea bass is not interchangeable with other bass. If you can't find
it, cod is a closer substitute than a different type of sea bass. In place
of the shiso leaves, you can use basil. Sweet sherry, while not as sweet as
mirin, can be used in its place.
A dry gew=FCrztraminer or riesling from the Napa Valley or Alsace has
almost the same balance of sweetness and acidity as the sake, and
complements the ginger and shiso.
Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on
Mar 23, 1998

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