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Yelloweye Rockfish

July 19, 2010

Pure perfection: the lightest, most flaky fish imaginable.

Kyung Up Lim has turned to the Asian influences he loves so much in this Japanese steamed yelloweye rockfish. He uses somen noodles (made from wheat flour and used commonly in Japanese cooking), flavored with sweet white miso, to create the perfect nest for this incredible fillet. Surrounding fish and noodles is a broth that is savory, sweet, and light, bringing a fresh burst of flavor to every bite. Fiddlehead ferns, spring onions, and a few choice cubes of delicately fried fresh tofu finish off this delicious presentation.

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