¼ lb buckwheat noodles
4 cups vegetable stock
2 Tbsp lemongrass
6 oz sea bass (or ﬁsh of choice)
4 bok choy, halved
4 shiitake mushrooms, sliced
¼ bunch yellow chives, sliced
½ cup pressed ﬁve-spice tofu
1 Tbsp scallions, sliced
6 leaves Thai basil, sliced
- Cook buckwheat noodles in boiling water for 5 minutes. Strain and shock in cold water. Set aside. (Noodles will be rewarmed just before serving)
- To poach the ﬁsh, bring vegetable stock to boil, add lemongrass, lower heat and simmer for 15 minutes. Add ﬁsh, return stock to a simmer, and poach for 5 minutes. Remove ﬁsh from pot and set aside
- To cook vegetables and tofu, add shiitake mushrooms, bok choy, yellow chives and tofu to the vegetable stock and cook for 3 minutes at a boil. Remove and place in serving bowl.
- Reheat cooked buckwheat noodles in vegetable stock for 1-2 minutes. While the stock reheats, portion the buckwheat noodles into two bowls or plates. Add the ﬁsh. Ladle hot vegetable stock over noodles and ﬁsh. Garnish with scallions and Thai basil.
German Lam. For more recipes and more information about Chef German Lam, visit Glam Foods.