Yagihashi's Black Sea Bass with Somen and Vegetables

• 1 quart water
• 3 stalks fresh lemongrass, thinly sliced crosswise
• One 8-by-2-inch piece of kombu (seaweed)
• 1 small onion, thinly sliced
• 1/4 cup thinly sliced peeled fresh ginger
• 1/2 medium jalapeno
• 2 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons soy sauce
• Salt and freshly ground pepper
• 6 ounces somen noodles
• 1 tablespoon vegetable oil
• 1 cup thinly sliced shiitake mushroom caps
• 1 cup snow peas, sliced lengthwise 1/2-inch thick
• 1 cup finely shredded Napa cabbage
• 1 cup mung-bean sprouts
• 1/2 cup daikon radish matchsticks
• 1/2 cup thinly sliced red onion
• 1/2 cup thinly sliced carrot
• Salt and freshly ground pepper
• 1 teaspoon Asian sesame oil
• 1 teaspoon soy sauce
• Four 6-ounce black sea bass fillets, with skin
• Salt and freshly ground pepper
• 2 tablespoons vegetable oil
• 2 tablespoons minced chives
• 1 teaspoon chopped basil
• 1 teaspoon chopped cilantro
• 1 teaspoon toasted black sesame seeds

1. Combine all the ingredients in a medium saucepan and bring to a simmer.
2. Cook over low heat for 10 minutes.
3. Strain the broth and return it to the saucepan.
4. Boil over high heat until reduced to 2 cups, about 15 minutes.
5. Season with salt and pepper and remove from the heat.
6. In a saucepan of boiling water, cook the somen until tender but still slightly chewy, about 3 minutes.
7. Drain and rinse under cold water; drain.
8. Heat the oil in a wok.
9. Add the shiitakes, snow peas, cabbage, bean sprouts, daikon, onion and carrot and season lightly with salt and pepper.
10. Stir- fry over high heat until crisp-tender, about 3 minutes.
11. Add the sesame oil and soy sauce; remove from the heat.
12. Season the fillets with salt and pepper.
13. Heat the oil in a large skillet until shimmering.
14. Add the fish, skin-side down, and cook over moderately high heat until the skin is crisp, about 4 minutes.
15. Turn the fillets and cook until just opaque throughout, about 2 minutes longer.
16. Bring the broth to a boil.
17. Stir-fry the vegetables over high heat to rewarm them.
18. Put the noodles in 4 shallow soup bowls and pour the boiling broth over them.
19. Spoon the vegetables over the noodles and top with the fish, skin-side up.
20. Sprinkle with the chives, basil, cilantro and sesame seeds and serve.

water, crosswise, onion, fresh ginger, jalapeno, mirin, sake, soy sauce, salt, somen noodles, vegetable oil, shiitake mushroom, snow peas, cabbage, mungbean sprouts, red onion, carrot, salt, asian sesame oil, soy sauce, black sea bass, salt, vegetable oil, chives, basil, cilantro, sesame seeds

Taken from www.foodandwine.com/recipes/yagihashis-black-sea-bass-with-somen-and-vegetables (may not work)