simmered sea bream with thin white noodles

• u.s.
• metric

ingredients:

• 7 ounces raw sea bream filet
• 34 ounces cooked thin white noodles
• (sōmen)
• 1 ounce scallions or chives
• 2 eggs
• 7/12 cup soy sauce
• 6 1/2 tablespoons sugar
• 4 cups water
• 1/2 tablespoon salad oil
• a little salt

step 1:

Sprinkle the salt over the sea bream and leave for 15 minutes.

step 2:

Chop the scallions (or chives).

step 3:

Beat the eggs in a bowl. Add 1/2 tablespoon of the sugar. Coat a frying pan with a paper towel which has been soaked with salad oil. Place on low heat. With a ladle, pour some of the egg mixture into the frying pan and tilt it so that it spreads evenly over the bottom. Remove from pan when cooked and place on a cutting board. Repeat this process to make 1 or 2 paper-thin omelets. Stack them on top of each other on the cutting board.

step 4:

Let them cool. Cut the stack into julienne slices.

step 5:

Pour 2 cups of the water into a pan and bring to boil. Add the sea bream and immediately remove from the heat. Drain.

step 6:

Place the fish in a bowl and add enough water in order to wash it clean.

step 7:

Pour the remaining 2 cups of water into the pan. Add the cleaned sea bream, soy sauce and 6 tablespoons of sugar. Simmer on medium-low heat for 15 minutes.

step 8:

Place the cooked thin white noodles (sōmen) on a serving dish. Add the fish, egg and scallions (or chives).