Fanny’s Ginger Fish and Cold Sesame Buckwheat Noodles

One evening at a friend’s house, a friend of theirs named Fanny magically appeared with a whole fish in a brown bag. After a few minutes in the oven and stirring up a fragrant mixture in a pan, she came up with this simple but sumptuous fish dish that we’ve tried to replicate since. Below is a recipe for the fish as well as a made-up cold noodle dish that I’m sure is a mockery of someone’s Asian sensibilities. Tough.  đŸ™‚


Fanny’s Ginger Fish

In a greased glass baking dish, bake one whole fish covered in foil  at  400C. Bake for 15-20 minutes then remove promptly. While the fish is resting, in a pan saute ginger strips in sesame oil until brown then drizzle with a little bit of Kikkoman Soy Sauce. While hot, pour ginger and oil mixture on top of fish and serve. 

Cold Sesame Buckwheat Noodles

In a boiling pot of water add 1-2 servings of buckwheat noodles then turn off the heat. Soak the noodles for five minutes, drain and soak the noodles in cold water until ready to serve. In a separate bowl mix together chopped ginger, 2 tablespoons soy sauce, 1 tablespoons white or rice vinegar, 2 tablespoons water, 1 teaspoon sugar and 1 teaspoon sesame oil to taste and then serve on the side. Drain noodles well and top noodles with scallions before serving, allowing diners to spoon the sauce over their noodles to their taste.

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