Watercress And Noodle Soup With Pan-Fried Fish

• 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

1. 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.
2. 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.
3. 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.
4. Add watercress to the stock. Divide noodles between bowls, ladle stock into the bowls and top with fish, green onions, soy sauce and chili.

vegetable oil, red onion, date, garlic, ginger, vegetable stock, boneless white fish, noodles, green onions, soy sauce, chili

Taken from recipes-plus.com/api/v2.0/recipes/22655 (may not work)