Fish with Somen

Mrs. Soichi Obata

• 1 pkg. somen
• 2 red menpachi, kumu (red snapper) or weke (Each weighing about 3/4 to 1 lb.)
• 4 tablespoons shoyu
• 1/2 cup water
• 1 tablespoon sugar

Servings: 6

Cook somen in boiling water. Rinse and drain in colander. Put shoyu, water, and sugar into a saucepan and bring to a boil. Place cleaned fish in sauce and cook 10-12 min. Spread somen on a platter and carefully place cooked fish on it. Pour sauce over all and serve with finely chopped green onions or finely slivered ginger root. May be served hot or cold.