Filet of Soul Mate
This international fish dish is good for you, but don't think for a minute that it doesn't also taste great.
You Will Need:
- 4 eight-ounce sole filets
- 1/2-cup mild white miso
- 1-cup chopped cilantro
- 1/2-cup black sesame seeds
- 3 tablespoons smoked Spanish paprika
- 1 cup sake or dry white wine
- 1 thumb sized piece ginger, cut into coin-sized pieces
- 2 scallions cut into 2" pieces
- 3 cups clam juice
- 1 pinch saffron
- 6 ounces coiled fideo noodles or angel hair pasta
- 3 tablespoons peanut oil
- 8 baby bok choy
1. Cut each filet in three equal pieces and rub each piece with a light coating of miso.
2. Coat four of the pieces with chopped cilantro, four pieces with black sesame seeds and four pieces with smoked paprika. Set aside.
3. Combine the sake, ginger, scallions and the clam juice in a saucepan or wok with a fitted steamer top and bring to a boil. Reduce heat to low and simmer.
4. While the broth simmers, heat the vegetable oil in a medium saucepan over medium heat. Add the uncooked pasta coils and fry until golden brown, stirring often, about 1 minute.
5. Remove pasta from oil, drain well and set aside.
6. Return the clam juice mixture to a rapid boil and place the coated fish and bok choy in steamer compartments. Steam for 10 to 12 minutes, adding the fried pasta to the broth 5 minutes before the fish is done.
7. Pile some pasta in the center of a shallow bowl; top pasta with each type of the soul roulades and bok choy, ladle broth over and enjoy!