Heat the strained stock in a pot with the dashi, soy sauce, ginger, garlic and shiitake mushrooms. Allow the broth to gently simmer for 15 minutes for the flavour to infuse.

Following the instructions on a packet, cook the soba noodles in a large pot of salted boiling water until al dente. Keep checking them so that you do not overcook them! (If you are not ready to use them immediately, rinse the noodles under cold water and toss with a splash of vegetable and peanut oil to avoid sticking before reheating.)

Normally the skin of the Red Roman would be scored so that the flesh would stay flat during cooking. However, these fillets were quite small and for fun we wanted the fish to curl so no scoring is needed. Remember to check for any bones in the flesh side of the fish. Season the flesh with some Sea Salt and NOMU Oriental Rub.

Heat a large non-stick frying pan over medium heat with some oil. Place the Red Roman skin side down and cook undisturbed for 2 to 3 minutes or until the skin is crispy. Turn the fish over and cook for another minute.

To serve, place the soba noodles and enoki mushrooms amongst 6 warmed Oriental bowls. Ladle over the hot broth and add two fillets of Red Roman on top. Serve immediately with chopsticks and an Oriental spoon.