Watercress And Noodle Soup With Pan-Fried Fish - cooking recipe

Ingredients

1/3 cup vegetable oil
1 None red onion, sliced
1 None dried date
2 cloves garlic
2 inch piece ginger, grated
2 cups vegetable stock
4 None (4 oz) pieces boneless white fish
1 bunch watercress, trimmed, washed
7 oz buckwheat soba noodles, cooked according to packet instructions
2 None green onions, thinly sliced
None None soy sauce, to serve
None None thinly sliced chili, to serve

Preparation

Heat 2 tbsp oil in a saucepan over medium heat. Saute the onion for 2-3 mins. Add date and saute for 2-3 mins more.
Add garlic and ginger and saute 30 seconds. Add the stock and bring to a boil over high heat. Reduce heat and simmer for 10 mins.
Heat remaining oil in frying pan on high. Season fish with salt and pepper. Fry 3-4 mins each side, until fish flakes easily with a fork.
Add watercress to the stock. Divide noodles between bowls, ladle stock into the bowls and top with fish, green onions, soy sauce and chili.