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Pan Seared Grouper Fillet With Cha Soba and Sauteed Spinach

By Monday, April 06, 2015 , , , , , , ,

Had a really bad stomach last night that resulted in cramps this morning (doc said that my bowels were still irritated) so it was home to rest and a light lunch to follow. So, I whipped up this super easy and healthy lunch for myself.

Ingredients:
1 fish fillet (you can use salmon/dory/snapper)
1 serving of soba noodles (I used the one with tea...hence the name 'cha')
3 pallets of frozen chopped spinach (or about 100g fresh baby spinach)
2 tablespoon soba sauce
1 clove of garlic, minced

Method:
  1. Pat your thawed fish fillet very dry with a paper towel
  2. Boil some water and cook the soba according to the instructions. Once the noodle is cooked, set aside on plate
  3. Heat oil in frying pan until very hot but not smoking. Place the fish into the pan, skin side down first. Once you see that the fillet is starting to get a bit cooked towards the middle, turn the heat down and cook until half the fillet is cooked before flipping.
  4. When you see that the fillet is cooked, this is the time to pour your soba sauce over the noodles before placing the fish on top of the noodles. If you find this too salty, I recommend doing it how the Japanese normally eat their zaru (cold) soba - with the sauce in a separate bowl.
  5. Pour in a little more oil into the pan and fry the garlic until golden brown.
  6. Add in the spinach and add in a little bit of water to get the moisture from the vegetable out.
  7. Cook until soft and then add salt/pepper to taste.
  8. Serve on top of the fish.
Super easy and very delicious. Takes less than 15 minutes to cook everything and even less time to prepare.

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