Monkfish and soba noodles with green tea, ginger and lime
3 servings
60 minutes
This exquisite recipe combines tender angel fish fillet with traditional Japanese soba noodles infused with green tea aroma. The angel fish, a rare and refined ingredient, adds delightful tenderness to the dish, while lemongrass and green onions contribute fresh citrus notes. The soba noodles, cooked to perfect softness, harmoniously absorb soy sauce, lime, and ginger, creating a balance of sweetness and mild spiciness. This dish reflects the philosophy of Japanese cuisine—respect for natural flavors and minimalism in ingredients. Served with crispy sprouts and Chinese cabbage, this culinary masterpiece not only pleases the eye but also immerses one in a gastronomic journey full of subtle, refined taste sensations.
1
Preheat the grill in the oven. Cut the fish and green onion into pieces and thread them onto 2 clean stalks of lemongrass, alternating fish and onion. Place on a baking sheet and lightly brush with vegetable oil. Season with salt and pepper.
- Angelfish (monkfish) fillet: 300 g
- Spring onion: 4 stems
- Lemongrass: 2 stems
- Vegetable oil: 1 tablespoon
- Salt: to taste
- Ground white pepper: to taste
2
Place a baking tray under the grill and cook for 6-7 minutes, turning once.
3
Meanwhile, boil the noodles in boiling water for 2-3 minutes until soft. Drain and rinse under cold water.
- Soba noodles: 250 g
4
Make a dressing by mixing olive oil, soy sauce, ginger, lime juice, and sugar.
- Olive oil: 1 tablespoon
- Light soy sauce: 2 tablespoons
- Grated ginger: 0.5 teaspoon
- Lime: 1 piece
- Sugar: 0.5 teaspoon
5
Mix the remaining ingredients, combine with the noodles, and divide into 2 plates.
- Bean sprouts: 0.3 glass
- Napa cabbage: 0.3 piece
- Garlic: 1 clove
- Cilantro (coriander leaves): 1 teaspoon
- Green chili pepper: 1 piece
- Red onion: 1 head
6
Place the fish on top of the noodles and drizzle with the dressing.
- Angelfish (monkfish) fillet: 300 g
- Olive oil: 1 tablespoon
