Fish is good for you, however, many people find cooking fish difficult. Not so with this simple, flavour packed recipe from Friederike Stottele.
- 200g of Organic cha soba green tea noodles (cooked as instructed, a bit under, as they will cook further in frying pan) or your preferred other soba noodles (find them in asian markets or in the asian section in the supermarket)
- (If you prefer gluten free you could use organic black bean spaghetti)
- 3 tbsp of coconut oil
- 2 cloves of garlic – grated or finely chopped
- 1 2-3cm knob of ginger – peeled, grated or finely chopped
- ½ – 1 red chili deseeded and finely chopped
- 2 small carrots if you wish – julienne (I did not use them in this photo)
- 2 zucchini – julienne (cut into short, thin strips or use julienne cutter)
- 4 kafir lime leaves – finely chopped
- ¼ of Chinese cabbage – thinly sliced
- 3 green shallots – thinly sliced
- ½ – ¾ cup of coconut cream
- Tamari sauce to taste
- 1 Tuna steak (pre marinate with a little bit of oil, salt and pepper)
- Cook the noodles you have chosen to use as instructed on the packet. Once they are cooked put them aside (I run them under cold water so they don’t cook further and don’t stick).
- Heat your frying pan or wok on medium heat.
- Add and heat the coconut oil, stir in the garlic, ginger, chili – fry for a couple of minutes until fragrant.
- Add the noodles you already cooked, zucchini, carrots if using, kaffir lime leaves and gently stir to combine with the rest of the ingredients.
- Stir in the Chinese cabbage and the shallots.
- Add the coconut cream and gently stir until the noodles are covered and have a creamy consistency.
- Take off the heat and keep warm with the lid on.
- In the meantime heat up a griddle pan on very high heat.
- Once the pan is hot add the tuna steak. Depending on the weight of your fillet, sear each side around 2½ – 3min (should be still pink inside). Take the tuna fillet out of the hot pan and rest before cutting into thin slices.
Serve the noodles with some coriander and sprinkle some black sesame seeds on top. It’s lovely with a bit of tamari sauce. Serve immediately and enjoy.
Conferences are know for their stodgey food….. not from this woman. German born, Italian influenced Aussie, Friederike Stottele, knows how to cook and prepare food with such simplicity that it seemed to always be effortless, amazing and delicious. www.silverspoonservice.com.au