Asian Noodles with Bass, Broccoli, and Carrots

Ingredients

• 250 g Udon noodles (Asian grocery)
• 400 g bass fillet (with skin)
• 2 tbsp lemon juice
• 1 stalk scallion
• 2 carrots
• 250 g Broccoli
• 20 g Ginger
• 0.5 Red chili pepper
• 400 ml fish stock (or vegetable broth)
• Salt
• 1 tbsp soy sauce
• 2 kaffir lime leaves

Instructions

1. 1.

   Cook the Udon noodles according to package instructions in boiling water until al dente, drain, rinse with cold water and set aside. Slice the bass fillets into strips and drizzle with lemon juice; let rest for 10 minutes. Meanwhile, trim and slice the scallion into rings. Peel and slice the carrots. Wash the broccoli, dry, and cut into bite‑size florets. Peel and finely grate the ginger. Wash the chili pepper, deseed, and finely chop. Bring half of the fish stock to a boil in a wok.

2. 2.

   Season the bass strips, place them in a steamer basket and set over the boiling broth. Cover the wok and steam the fish for 10‑12 minutes depending on strip thickness. Heat the remaining stock in a pot, mix in soy sauce, add the kaffir lime leaves, ginger, and chili pieces. Bring to a boil, add carrots and cook for about 2 minutes, then add broccoli and scallion. Cook everything another 3‑4 minutes; the vegetables should still have a bite. Stir in the noodles and warm through. Serve in bowls, placing the fish on top.