Ingredients

Marinade:

-1/4 cup soy sauce

-juice from 1 lime

-2 Tablespoon fresh grated ginger

-1 Tablespoon chili sauce

-1/4 cup seasoned rice vinegar

-4 to 6 fish fillets (salmon works best, leave skin on)

-1 bag Udon noodles (you will find these in the produce section)

Spinach Mixture:

-1 to 2 Tbsp olive oil

-1 to 3 cloves garlic, minced

-1 small bunch green onions

-1/3 to 1/2 cup of chopped fresh cilantro

-bag of spinach

Preparation

  1. Mix marinade well and marinate fish for 1 to 4 hours (no longer as the lime juice actually begins to ‘cook’ the fish)in a shallow oven-proof dish.
  2. Broil fish 5 inches away from broiler, for about 3 minutes, skin side down.
  3. Turn fillet and broil the skin side, approx. 4 min.
  4. If fillet cooked through, remove from oven and cover with foil.
  5. Heat Udon noodles in pot of boiling water for 1 min.
  6. In a large skillet, heat olive oil, add garlic, and saute until the garlic ‘sings’.
  7. Add diced green onions and cilantro, saute and stir for another minute or so.
  8. Add spinach in handfuls and stir until it wilts down.
  9. Serve in deep bowls, a helping of noodles on bottom, then a helping of the spinach mixture, then place a cooked fish fillet on top.
  10. Pour some of the liquid you cooked the fish in on top of you like.
  11. Optional: sprinkle with sesame seeds.