Seared snapper and soy ginger noodles
- 180 g dried soba noodles
- 200 g snow peas, trimmed, thinly sliced
- 1 large bunch of asparagus, trimmed, halved
- 50 g baby spinach leaves
- 5 small radishes, trimmed, thinly sliced
- 2 tsp sesame oil
- 2 tbsp salt-reduced soy sauce
- 1 tbsp mirin
- 1 tsp fresh ginger, finely grated
- 1/2 tsp caster sugar
- 600 g snapper fillets (ideally 150g each)
- baby herbs, to serve
Cook the soba noodles in a saucepan of boiling water following packet directions, adding the snow peas and asparagus in the last minute of cooking. Drain. Refresh under cold running water. Drain.
Transfer noodles and vegetables to a large bowl. Add the spinach, radish and 1 tsp sesame oil. Gently toss to combine.
Combine the soy, mirin, ginger, sugar and remaining sesame oil in a small bowl. Stir until sugar dissolves.
Heat a large non-stick frying pan over high heat. Spray with olive oil. Use a sharp knife to score the skin of the snapper. Cook the snapper, skin-side down, for 2 minutes or until crisp. Carefully turn. Cook for a further 1-2 minutes or until just cooked through.
Divide noodles and vegies among plates. Top with snapper. Drizzle with the soy dressing and sprinkle with herbs.