Aussie Barramundi Katsu Udon Noodle Soup

Nutrition per serve

Ingredients

• 40g panko breadcrumbs
• 300g Australian barramundi fillets
• 1pcs chicken-style stock cubes
• 20g dried shiitake mushrooms
• 20ml mirin
• 180g udon noodles
• 1pcs carrot
• 1pcs pak choy
• 10ml sesame oil
• 2g shichimi togarashi
• 1pcs egg
• 15ml plain flour
• 1000ml boiling water
• 15ml soy sauce
• 1pcs neutral-flavoured oil, for shallow frying

Method

1. Step 1 — Crumb fish
   AUSSIE BARRAMUNDI OPTION Bring a medium saucepan of water to the boil for the noodles. Whisk 1 egg in a bowl. Combine 1 tbs flour and a pinch of salt in a shallow dish. Put the breadcrumbs in a separate shallow dish. Dust the fish with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
2. Step 2 — Start soup
   Crumble 1 stock cube* into a separate medium saucepan. Add 1L (4 cups) boiling water and stir until the stock is dissolved. Add the shiitake mushrooms, mirin and 1 tbs soy sauce and bring to the boil. Reduce the heat to medium-low and cook, covered, for 15 mins or until the mushrooms are tender.
3. Step 3 — Cook noodles
   While the mushrooms are cooking, cook the noodles in the pan of boiling water for 10 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Fry fish
   Meanwhile, heat 1cm oil in a medium frypan over medium heat. Cook the fish for 4 mins each side until golden and cooked through. Drain on a wire rack set over paper towel (this will keep the crumb crisp). Season with salt and pepper.
5. Step 5 — Prep vegetables
   While the fish is cooking, shred the carrot using a julienne peeler or cut into thin matchsticks. Coarsely chop the pak choy. Remove the mushrooms from the saucepan using a slotted spoon and transfer to a board. Add the carrot and pak choy to the mushroom broth and cook for 1-2 mins until just tender.
6. Step 6 — Get ready to serve
   Discard the mushroom stems and thinly slice the caps. Divide the noodles, mushrooms and vegetables and broth among bowls. Top with the fish katsu. Drizzle with the sesame oil and scatter over the shichimi togarashi (this has a chilli kick; you can omit it if you prefer) to serve.

Allergens

Egg, Gluten, Wheat, Soy, Fish, Sesame