Ginger-Poached White Fish with Konjac Noodles
A pale kombu broth thick with ginger threads, root vegetables poached soft, and konjac in place of udon.
Discover smart recipes
Sign up on Homecooked to cook this recipe as the chef intended, with parallel steps and built-in timers guiding you along the way. Stock your pantry to discover more recipes you can cook with the ingredients you have at home.
Join HomecookedIngredients
- 200 g Konjac noodles (shirataki)
- 180 g White fish fillet
- 12 g Ginger
- 1 tsp Japanese light soy sauce (usukuchi)
- 100 g Daikon radish (optional)
- ½ Carrot (optional)
- 3 g Kombu (dried kelp) (optional)
- 1 tbsp Sake (optional)
- 1 tsp Toasted sesame oil (optional)
- 4 leaves Shiso (perilla) leaves (optional)
Method
- Cut the daikon and carrot into thick half-moons, shred the ginger into hair-fine threads, and cut the fish into two square pieces.
- Put the kombu in a pan of cold water and bring it up so slowly that it never breaks into a boil, lift it out when the water is barely trembling, then pour in the sake and drop in most of the ginger.
- Slide the daikon and carrot into the broth and keep it at a bare shiver until a skewer meets no resistance at the centre of the daikon.
- Season the broth with the usukuchi soy, lay the fish on top of the vegetables and put the lid on: it is done when the flesh has gone opaque to the middle and a fork parts it into curds.
- While the broth works, drain the konjac noodles and boil them briefly in a separate pan of water to take off the lime smell, then drain them again.
- Nest the noodles in a deep bowl, lift the fish and vegetables over them, and ladle the broth on until it just covers. Trickle the sesame oil across, then the reserved ginger and the shiso.
About Ginger-Poached White Fish with Konjac Noodles
Ginger-Poached White Fish with Konjac Noodles is a Japanese lunch or dinner that comes together in about 29 minutes and serves 1. It fits anti-inflammatory eating.
Ginger-Poached White Fish with Konjac Noodles: frequently asked questions
Is Ginger-Poached White Fish with Konjac Noodles gluten-free?
As written, no — it contains Japanese light soy sauce (usukuchi). You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Ginger-Poached White Fish with Konjac Noodles take to make?
About 29 minutes start to finish, but only around 13 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Ginger-Poached White Fish with Konjac Noodles?
The core ingredients are essential, but you can leave out daikon radish, carrot, kombu (dried kelp) — they're optional and mainly there for extra flavor or finish.
How many servings does Ginger-Poached White Fish with Konjac Noodles make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.