Yagihashis Black Sea Bass With Somen And Vegetables

Ingredients

• 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 jalapeño
• 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
• 1 teaspoon Asian sesame oil
• 1 teaspoon soy sauce
• Four 6-ounce black sea bass fillets, with skin
• 2 tablespoons vegetable oil
• 2 tablespoons minced chives
• 1 teaspoon chopped basil
• 1 teaspoon chopped cilantro
• 1 teaspoon toasted black sesame seeds

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