Boil the noodles in lightly salted water for 2–2 1/2 minutes, strain and cool. In a bowl, toss noodles with 1/2 cup soy sauce and thinly sliced scallions.
To make the dressing, add remaining soy sauce to a saucepan and reduce by half over heat. Add molasses, chili oil, sesame oil and tahini. Stir the dressing until smooth then add to the noodles and toss.
Lemongrass Marinade for Red Snapper:
In a bowl, thoroughly mix lemongrass, cilantro, miso and Mirin wine.
Pour the marinade over the top of your snapper and rub on all sides. Store in an airtight container in the refrigerator for one hour. Wipe off excess marinade before pan-searing fish.
To cook the snapper, preheat a sauté pan lightly covered in canola oil over high to medium heat. Sear fish skin side down, this will be inclined to stick so move the fish around as little as possible until skin becomes crispy. Flip and continue to cook for a couple of minutes depending on the thickness of the fish. The flesh should appear slightly flaky.
In a small saucepan heat vinegar, sugar, water and salt until the sugar dissolves. Pour over cucumbers and cool.
To plate this dish, twist the desired amount of noodles in a nest on the plate. Place some cucumbers to the side of the noodles. Lean the red snapper against the noodles so that the cucumbers are visible. Enjoy.
Goes perfectly with Guinness® Blonde