Monday, 18 August 2014

Chinese Off-Cut Fish Noodle Bowl

Fish Noodle Bowl

I recently made a snapper over puttanesca sauce, but had to buy whole fish and not fillets. So I had to find something to do with all the left over bits of fish because that is a fine fish and I am not one to waste good food.


Fish Stock:

1 Pound Fish off Cuts, like skeletons, heads, small scraps etc.

1/2 Cup carrots
2-3 Ribs Celery
1/2 Small Onion
2-3 Cloves Garlic
1 Inch Peeled Ginger Root
2 Bay Leaves
3 Tablespoons Fresh Parsley
2 Tablespoons Pepper Corns
1/4 Cup Soy Sauce
1 Tablespoon Chinese Five Spice
2 Tablespoons Rice vinegar

Noodle Bowl:

4 Servings Rice/Ramen noodles
1/2 Cup Carrots, thin sliced
1/2 Cup Edamame, shelled
1 1/2 Cups Cooked Shrimp
2-4 Stalks green onion, sliced

Special Tools:

Fine Sieve


Chop the carrots, celery, onion, ginger root, and parsley. Add to a large stock pot with 2-3 Cups water

Add the fish parts, bay leaves pepper corns, soy sauce and rice vinegar. Bring to a gentle simmer but do not boil.

Stir and simmer half covered and half uncovered for 60-90 minutes.

Strain through a fine sieve reserving the liquid and discarding everything else.

Rinse out the stock pot and return the reserved pot liquid to the pot.

Add the carrots, edamame and cooked shrimp and bring to a bowl.

Add the noodles and cook until soft.

Serve hot with green onion slices over top.



Other Places:

Something More North American:

Garlic Twist Bread

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