Japanese-style cuisine at its finest! A fragrant broth of pickled ginger, mushrooms, pak choi and dashi granules is elevated to new taste heights by spicy sriracha and soy sauce. Served with a flaky kingklip fillet on top and tender egg noodles, this dish proves that broth doesn’t have to be boring, but on the contrary, can be full of delicious flavour and pizzazz!
Crispy Kingklip Dashi & Noodles
Crispy Kingklip Dashi & Noodles
with pak choi & pickled ginger
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Button Mushrooms
- Dashi Granules
- Egg Noodles
- Kingklip Fillet
- Kingklip Fillets
- Low-Sodium Soy Sauce
- Onion
- Onions
- Pak Choi
- Pickled Ginger
- Spring Onion
- Spring Onions
- Sriracha Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced Onion and ¾ of the chopped pickled ginger (to taste), and a pinch of salt for 2-3 minutes until softened. Add 300ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and ½ of the soy sauce and dilute by stirring. Reduce to a low heat and simmer for 8-10 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 4-5 minutes, shifting occasionally, until golden. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Set aside. In a small bowl, combine the sriracha (to taste) with the remaining soy sauce.
FLAKY KINGKLIP
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with some paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted.
DINNER FOR THE BROTH OF US!
Place the broth along with all its accompaniments and the noodles into a bowl. Place the kingklip over the broth. Sprinkle the sliced spring Onion, and the sriracha & soy sauce (to taste) over the top, along with any remaining pickled ginger. Enjoy!
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced Onion and ¾ of the chopped pickled ginger (to taste), and a pinch of salt for 3-4 minutes until softened. Add 600ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and ½ of the soy sauce and dilute by stirring. Reduce to a low heat and simmer for 8-10 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes, shifting occasionally, until golden. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Set aside. In a small bowl, combine the sriracha (to taste) with the remaining soy sauce.
FLAKY KINGKLIP
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with some paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted.
DINNER FOR THE BROTH OF US!
Place the broth along with all its accompaniments and the noodles into a bowl. Place the kingklip over the broth. Sprinkle the sliced spring Onion, and the sriracha & soy sauce (to taste) over the top, along with any remaining pickled ginger. Enjoy!
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced Onion and ¾ of the chopped pickled ginger (to taste), and a pinch of salt for 4-5 minutes until softened. Add 900ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and ½ of the soy sauce and dilute by stirring. Reduce to a low heat and simmer for 10-15 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 6-8 minutes, shifting occasionally, until golden. You may need to do this step in batches. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Set aside. In a small bowl, combine the sriracha (to taste) with the remaining soy sauce.
FLAKY KINGKLIP
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with some paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted.
DINNER FOR THE BROTH OF US!
Place the broth along with all its accompaniments and the noodles into a bowl. Place the kingklip over the broth. Sprinkle the sliced spring Onion, and the sriracha & soy sauce (to taste) over the top, along with any remaining pickled ginger. Enjoy!
BUBBLING BROTH
Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced Onion and ¾ of the chopped pickled ginger (to taste), and a pinch of salt for 5-6 minutes until softened. Add 1,2L of water and bring up to a gentle simmer. When simmering, add the dashi granules and ½ of the soy sauce and dilute by stirring. Reduce to a low heat and simmer for 10-15 minutes until well developed in flavour.
GOLDEN MUSHIES
Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 6-8 minutes, shifting occasionally, until golden. You may need to do this step in batches. On completion, remove from the pan and add to the broth.
SILKY NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Set aside. In a small bowl, combine the sriracha (to taste) with the remaining soy sauce.
FLAKY KINGKLIP
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with some paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted.
DINNER FOR THE BROTH OF US!
Place the broth along with all its accompaniments and the noodles into a bowl. Place the kingklip over the broth. Sprinkle the sliced spring Onion, and the sriracha & soy sauce (to taste) over the top, along with any remaining pickled ginger. Enjoy!
Frequently Asked Questions
What is the preparation time for Crispy Kingklip Dashi & Noodles?
The preparation time for Crispy Kingklip Dashi & Noodles with pak choi & pickled ginger is between 15 and 35 minutes.
What is the total time required to make Crispy Kingklip Dashi & Noodles with pak choi & pickled ginger?
The total time required to make Crispy Kingklip Dashi & Noodles with pak choi & pickled ginger is between 35 and 60 minutes.
How many servings does Crispy Kingklip Dashi & Noodles provide?
4 servings
What are the main ingredients in Crispy Kingklip Dashi & Noodles?
Button Mushrooms, Dashi Granules, Egg Noodles, Kingklip Fillet, Kingklip Fillets, Low-Sodium Soy Sauce, Onion, Onions, Pak Choi, Pickled Ginger, Spring Onion, Spring Onions, Sriracha Sauce
What is the nutritional information of Crispy Kingklip Dashi & Noodles?
Calories: 426, Carbs: 55 grams, Fat: grams, Protein: 35.9 grams, Sugar: 8 grams, Salt: 2266 grams
How do I prepare Crispy Kingklip Dashi & Noodles?
GOLDEN MUSHIES: Place a pan, with a lid, over a medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms for 5-6 minutes, shifting occasionally, until golden. On completion, remove from the pan and add to the broth. FLAKY KINGKLIP: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the kingklip dry with some paper towel and season. When the pan is hot, fry the kingklip, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for a further 3-4 minutes until cooked through. When the broth has finished simmering, stir through the halved pak choi. Replace the lid and cook for a further 2-3 minutes until wilted. DINNER FOR THE BROTH OF US!: Place the broth along with all its accompaniments and the noodles into a bowl. Place the kingklip over the broth. Sprinkle the sliced spring onion, and the sriracha & soy sauce (to taste) over the top, along with any remaining pickled ginger. Enjoy! BUBBLING BROTH: Place a pot (large enough for the broth) over a medium heat with a drizzle of oil. When hot, fry the sliced onion and ¾ of the chopped pickled ginger (to taste), and a pinch of salt for 3-4 minutes until softened. Add 600ml of water and bring up to a gentle simmer. When simmering, add the dashi granules and ½ of the soy sauce and dilute by stirring. Reduce to a low heat and simmer for 8-10 minutes until well developed in flavour. SILKY NOODLES: Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. Set aside. In a small bowl, combine the sriracha (to taste) with the remaining soy sauce.
What should be prepared from my kitchen to make Crispy Kingklip Dashi & Noodles?
Button Mushrooms, Dashi Granules, Egg Noodles, Kingklip Fillet, Kingklip Fillets, Low-Sodium Soy Sauce, Onion, Onions, Pak Choi, Pickled Ginger, Spring Onion, Spring Onions, Sriracha Sauce
How many calories does Crispy Kingklip Dashi & Noodles have?
426 calories
How much fat content does Crispy Kingklip Dashi & Noodles have?
grams
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