Crispy-Skinned Fish with Dashi Broth and Udon Noodles

Steps

1. a medium pot of salted water to the boil.
2. Bring shitake mushrooms, dashi powder and cold water to the boil in a small pot on high heat. Boil for 1 minute, then remove from heat and allow shitake mushrooms to rehydrate for at least 5 minutes.
3. While dashi broth cooks, finely dice broccoli florets and stalk and thinly slice spring onion. Set aside separately. Pat fish dry with paper towels and remove any remaining scales or bones. Season with salt and set aside.
4. Place noodles in pot of boiling water. Stir well to separate strands and cook for about 4 minutes, until tender. Drain well then return to pot and drizzle with a little oil to prevent sticking.
5. While noodles cook, return dashi broth to high heat and bring to a simmer. Reduce heat to medium, add broccoli and cook for 1-2 minutes, until broccoli is bright green and tender. Add all remaining dashi broth ingredients.
6. While dashi broth comes to a simmer, heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook fish, skin-sidedown, for about 2 minutes, until golden. Flip and continue cooking for about 1 minute, or until just cooked through.
7. place udon noodles in bottom of a bowl and ladle over 1-2 cups of dashi broth. Place crispy skin fish on top and sprinkle with coriander, bonito flakes and chilli flakes (if using).