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A light, Asian-style noodle dish with a fragrant lemongrass and sesame dressing.

arafed steak with noodles and sauce on a white plate

Noodles tossed in a soy sauce dressing, topped with a seared marinated snapper.

Featured Beer:
Guinness Baltimore Blonde
arafed steak with noodles and vegetables on a white plate
Difficulty
Difficulty
Medium
Prep Time
Prep Time
1 hour
Serves
Serves
8
Cooking Time
Cooking Time
45 mins

Ingredients

2 bags Ramen noodles

125 g Soy sauce

2 Bunches scallions, thin sliced

100 g Brown sugar

112 ml Sesame oil

120 g Tahini

38 ml Chili oil

170 ml Soy sauce

93 g Molasses

LEMONGRASS MARINADE FOR RED SNAPPER

2 Stalks Lemongrass, crushed and chopped

Fresh coriander

145 g White miso

240 ml Mirin (Japanese rice wine)

8 pieces Red snapper, about 200g each

CUCUMBER RIBBONS

2 Seedless cucumbers peeled into ribbons

230 ml Rice wine vinegar

100 g Sugar

115 ml Water

2 tbsp Salt

Method

Boil the noodles in lightly salted water for 2–2 1/2 minutes, strain and cool. In a bowl, toss noodles with 125ml soy sauce and thinly sliced scallions.

To make the dressing, add remaining soy sauce to a saucepan and reduce by half over heat.

Add molasses, chili oil, sesame oil and tahini.

Stir the dressing until smooth then add to the noodles and toss.

LEMONGRASS MARINADE FOR RED SNAPPER

In a bowl, thoroughly mix lemongrass, coriander, miso and Mirin wine.

Pour the marinade over the top of your snapper and rub on all sides. Store in an airtight container in the refrigerator for one hour. Wipe off excess marinade before pan-searing fish.

To cook the snapper, preheat a sauté pan lightly covered in vegetable oil over high to mium heat.

Sear fish skin side down, this will be inclined to stick so move the fish around as little as possible until skin becomes crispy.

Flip and continue to cook for a couple of minutes depending on the thickness of the fish. The flesh should appear slightly flaky.

CUCUMBER RIBBONS

In a small saucepan heat vinegar, sugar, water and salt until the sugar dissolves. Pour over cucumbers and cool.

To plate this dish, twist the desired amount of noodles in a nest on the plate.

Place some cucumbers to the side of the noodles.

Lean the red snapper against the noodles so that the cucumbers are visible. Enjoy

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