Seawolf in sesame herb crust

Name: seawolf in sesame herb crust
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 125 g mie; 600 g fresh seaweed fillet; 1 el garam masala spice mix; 1 el Sesame seed; 500 g asparagus broccoli; 1 Red pepper; 3 el wok oil; 3 wok oil; 15 g fresh coriander finely chopped; 2 el olive oil garlic / chili pepper

A nice Japanese recipe. The main course contains the following ingredients: fish, fresh seaweed fillet.

Ingredients

Directions

Bring a pan with plenty of water to the boil. Add salt and the noodle. Pull out the noodle with a fork after 1 min.
Cook 4 minutes until done and scoop the noodles out of the pan with a slotted spoon. Keep the water. Rinse the noodle cold under running water and let it drain. Turn 12 of the noodles with a fork.
Dab the fish dry with kitchen paper and roll through a mixture of garam masala and sesame seeds.
Cut the woody underside of the asparagus broccoli. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper into rings.
Heat 3 tbsp oil in a frying pan with non-stick coating. Fry the fish over medium heat in 8 min. Until crispy and just done. Turn halfway and scoop the pepper through the shortening.
Bring the boiling water from the noodle to the boil and steam the asparagus broccoli in a colander or steam basket for 5-7 min. Until al dente.
Heat 3 tbsp oil in another frying pan. Put the mieerin, press them flat and fry 3-4 minutes per side.
Place 3 others on each plate and the fish. Garnish with the fried pepper rings and coriander. Sprinkle with the oil.