This recipe follows a relaxed principle - we're after different textures and flavours not particular types of seaweed.
Prep: 30 mins
Cook: 2 mins
Sea Lettuce, Laver, Seaweed, Dulse, Kelp
Ingredients
500g white fish
1 lime
1 small bunch of coriander
1 tbsp oil for frying
2cm piece fresh root ginger
1 chilli finely chopped
2 cloves of garlic
2 lt fish stock
3 tbsp dark soy sauce
4 x 150g udon noodles
150g mixed edible seaweed
Method
Serves 4. Gently heat 1 tbsp oil in a large pan. Add 2cm finely chopped ginger, 1 finely chopped chilli, 2 finely chopped garlic cloves and finely chopped coriander stalks. Cook 2 mins. Add 2 lt fish stock and 3 tbsp dark soy sauce, bring to simmer. Add 4 x 150g udon noodle packets and 150g washed mixed seaweed. Bring back to simmering and add 500g chunked white fish. Cook 2-3 mins until fish just cooked. Serve in bowls with a wedge of lime and a dessertspoon of coriander leaves.