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Poached mackerel with ginger-soy sauce and soba noodles

Time 35 minutes
Yields Serves 4
Poached mackerel with ginger-soy sauce and soba noodles
(Los Angeles Times)
1

Rinse the fish under cold running water. Open each fish and lay it flat on a cutting board. Cut each in half lengthwise along the spine, using kitchen shears or a very sharp knife to cut through the thick part of the bones.

2

Combine the dashi-no-moto, onion tops in a fish poacher or large roasting pan. Heat to simmering. Cover and simmer about 15 minutes to bring out the flavors of the poaching liquid.

3

Add the fish. Reduce the heat to low so the poaching liquid is just under a simmer, with no bubbles breaking the surface. Cover and poach until the fish flakes easily when tested with a fork, 5 to 7 minutes. Check the fish closest to the bone for doneness. Remove the fish to a large platter and let cool. Remove the skeleton and any small bones, then cover and chill until ready to serve.

4

Cook the soba noodles in a pot of boiling salted water until tender, about 6 minutes. Drain and toss the noodles with the sesame oil. Cool the noodles, then add the sliced green onions and sesame seeds; toss. Cover and chill.

5

To make the ginger-soy sauce, combine the soy sauce, lemon juice, sugar, minced green onion, ginger and garlic. Cover and chill.

6

To serve, arrange the noodles on a platter and place the chilled fish, skin side down, on top. Sprinkle the crumbled green tea leaves over the top of the fish. Serve the ginger-soy sauce on the side. Garnish with the strips of carrot.

Dashi-no-moto is the instant form of dashi, a bonito-seaweed stock. It is available at Japanese markets and the imported foods section of many supermarkets, sold in boxes of 0.35-ounce packets.

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