Fish on Soba Noodles

Soba noodles is not yet a standard in the Filipino pantry but it really should be because it’s so versatile and delicious. This dish is light, refreshing, and offers a new flavor profile that both adults and children will enjoy. It’s perfect for those days when you have an unexpected visitor you’d like to impress.

Serves 4 Prep Time 20 minutes Cooking Time 20 minutes (includes fish and noodles)

12 ounces dried soba noodles, or  other buckwheat noodles
3 tablespoons sesame oil
1/4 cup chopped green onions (green tops only)
1 finger chili (sili pansigang), seeded, stem removed, and minced
1 teaspoon minced garlic
1 teaspoon minced ginger root
1/4 cup soy sauce
1/4 cup chicken stock
1/4 cup chopped fresh cilantro
2 tablespoons fish sauce
1 tablespoon sherry or rhum, optional
2 tablespoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 cup chopped red bell pepper
4 white fish fillets (cream dory, tilapia, or cod), seasoned with salt,  pepper, and a dash of olive oil then  grilled until cooked

For the Mango Cilantro Salsa
1 tablespoon lemon juice
1 tablespoon lime juice
1 teaspoon extra virgin olive oil
2 ripe mangoes, seeded and cut into tiny cubes
1/2 cup chopped white onion
1/2 cup chopped red bell pepper
2 tablespoons chopped cilantro
salt and pepper to taste
pinch of chili flakes (use American  chili flakes and not powder)

1 Prepare the noodles: Bring a large pot of water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain in a colander and rinse under cold running water. Transfer to a large bowl. Toss with 1 tablespoon of the sesame oil, cover, and refrigerate.
2 Make the sauce: In a blender, combine 2 tablespoons of the green onions, chili, garlic, and ginger root, and process on high speed. Add the remaining 2 tablespoons sesame oil, soy sauce, chicken stock, cilantro, fish sauce, sherry, lime juice, sugar, and pepper flakes. Toss the sauce to taste with the noodles.
3 Make the salsa: Mix all ingredients together.
4 To serve, place the noodles with sauce in a bowl, top with grilled fish and mango salsa. Serve warm or cold.

Photography by At Maculangan | Recipes and Food Styling by Carina Guevara | Styling by Becky Kho

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