Fish & Udon Noodles in lemongrass broth

Author: JayPenfold

Category: Fish recipes

Published on Friday, 07 May 2010 19:39

Written by Jay 'Yakfisher' Penfold

The last few weeks of kayak fishing the upper Brunswick River have turned on good numbers of giant trevalley, headbutting 3" soft plastics before the aggressive take. This has given me a chance to make some easy Asian style dishes that suit fish with a little more flavour. Like this one.

Serves four

Ingredients:

1 x Litre chicken stock. *

2 x stalks lemongrass

1 x kaffir lime leaf

1 x red chilli.

1 x bunch coriander root, leaves reserved for garnish

Dash of fish sauce

Dash of sesame oil

1 x packet Udon noodles

one fillet of fish per person

Method:

Heat the stock in a saucepan , then add the chilli, lime leaf,coriander root and lemongrass roughly chopped. Simmer for 10 minutes. Add fish sauce and sesame oil off the heat. Pan fry your preferred piece of fish whilst getting the noodles ready. This usually entails pouring boiling water over them and letting stand for a minute before straining. Strain the broth of the lemongrass etc. To plate up, find a wide bowl that isnt too deep. Pile the noodles up in the middle, ladle the broth over, then top with the fish. Garnish with a little fresh coriander leaf and maybe some sliced chilli.

*You can be lazy and buy stock, but if the weather doesn't allow you go outside, then a cold rainy day can be well spent tending a stockpot on the stove.

Excellent Chicken Stock:

3 x Large chicken frames or a bag of chicken necks*
1 x osso bucco
1 x small bacon bone
1 x Bunch celery
2 x large carrots
1 x onion, unpeeled, quartered
1 x head garlic, unpeeled
1 x teaspoon whole black peppercorns
4 x bay leaves
A big handful of herbs (thyme, sage, basil and oregano)

*chicken necks are excellent. They have far more flavour and less fat than chicken frames.

Method:

In a hot oven (200deg c) roast off chicken frames (or necks) in a large roasting pan with carrots, bay leaves, onion and garlic until brown. Add to stock. Deglase roasting pan with water, scraping up all the brown caramelised bits. Add to stock pot. Add celery, coarsley chopped and the other remaining ingredients to the pot. Just cover with cold water. Put on the stove on high until the stock comes to a simmer. Do not allow to come to a rolling boil! Skim any white or grey looking scum off the top of the stock, these are impurities coming out. Simmer for 3-4 hours. Strain stock through a fine sieve lined with a brand new chux, then allow to cool before placing in the fridge. Once cold, you can skim the fat off the top. Store in the fridge for up to a week or freeze for up to three months

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