After two weeks of eating whatever I saw, a healthy dinner was in order. We decided to go with ginger sea bass and Japanese style cold soba noodles. Cold soba noodles is one of my favorite summer dishes, light & fresh with great texture thanks to the thick buckwheat noodles and grated daikon..and since it's hitting high 70's in LA in January, I guess cold soba noodles can be a year round favorite. The fish recipe was sent to me via one of those recipe chain mails (they really work if everyone participates, ahem). We added a few ingredients and also steamed it differently. You really can't go wrong with sea bass, but this dish is super light so I suggest being liberal with all the ingredients.
Ginger Sea Bass
-sea bass fillets
-sliced green onion for garnish
Salt & pepper both sides of the fish. Rub grated ginger generously. Create a foil pouch and line the bottom with sliced ginger and sliced garlic. Place the fish in the pouch and drizzle soy sauce on top. Close the foil pouch and place in steamer for about 12-15 minutes depending on size of the fish. It's finished when it is white and flaky. Garnish with green onion slices.
Japanese Cold Soba Noodles
-buckwheat soba noodles
-soba sauce (found at any Japanese or Korean market)
-sliced green onion
Cook soba noodles and rinse in cold water. Set aside in serving dish. Combine sauce, wasabe, grated daikon and sliced green onions in separate bowl. Dip soba noodles in sauce bite by bite, yum.