This yummy recipe was made by @sundaydinnerdiary
Smooth Garcia de la Cruz Organic Extra Virgin Olive Oil recommended
4 Six Oz. Chilean Sea Bass Filets
4 to 6 TBSP Hoisin Sauce
1 TBSP Sesame Oil, divided
Large Bunch of GaiLan (ChineseBroccoli) or Baby BokChoy, cut or left whole (about 6 cups)
8 fresh shiitake mushrooms, stems removed, sliced
2 TBSP Soy Sauce, divided
8 tsp HonDashi Instant Bonito Soup Stock
12 cups water
4 Dried Thai Chilis or other hotpeppers, sliced
4 Scallions, sliced
2 TBSP Chili Oil
Dry Japanese Style udon, ramen, soba or barley noodles (4 servings)
Preheat oven to 400F.
Stock: Boil the 10 cups of water in a medium stock/soup pot & simmer. Add dashi, 1 TBSP soy sauce, chili oil, chilis & simmer on low.
Start another medium pot of water to cook noodles a few mins before your fish is done roasting.
Pat dry Chilean Sea Bass filets. Paint hoisin onto filets with pastry brush. Place on parchment lined baking sheet. Drizzle 1/2 TBSP sesame oil over fish.
Toss shiitake mushrooms in rest of sesame oil & 1 TBSP soy sauce. Place on parchment lined baking sheet.
Place seabass in oven & roast for 20 mins total. After the 1st 10 mins, add mushrooms to the oven to roast for remaining 10 mins.
While roasting, cook noodles & gailan or bok choy. For the greens, simply poach in the stock until just tender (few mins). Remove & set aside. Cook noodles per package instructions. Drain & set aside.
Your fish & mushrooms should be ready. Don’t forget to remove them from the oven.
Now that all your components are ready, plate your bowls.
For each bowl, add noodles first, then some greens & mushrooms. Place a piece of fish on top. Ladle hot broth into bowls. Make sure you get some chilis into each bowl. Garnish with scallions & white pepper.