Soba with Green Rocket & Seabass Nuggets

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Today, I went to the city, NYC Chinatown to get my hair done and then went to the market place to look around. I came across this vegetable and was told that this is a hybrid cabbage. I purchased them and by the evening this dish was created.

6 tablespoons canola/vegetable/olive oil, divided
9 oz buckwheat noodles (Japanese Soba)
1 stalk green rocket, discard wilted leaves and chopped
3 cloves garlic, peeled and finely chopped
4 tablespoons chicken broth or water
1 tablespoon fish sauce
1 tablespoon light soy sauce
6 pieces fried beancurd square, quartered
2 green finger chilies, sliced diagonally
1/8 teaspoon white ground pepper
Preparation for the Nuggets:
1 lb Seabass fillet, cut into 1½”x ½” square
1 cup Japanese breadcrumbs
1 small egg, beaten
Pinch of Salt and White ground pepper
In a mixing bowl place beaten egg, add the seabass nuggets and coat all well. Spread the breadcrumbs on a small cookie pan. Put a 3 or 4 seabass nuggets on the breadcrumbs and coat each well. Continue until all the seabass nuggets are all done. Set aside.
Heat a frying pan with 4 tablespoons canola oil, lined the cod/seabass fish nuggets on the frying pan and pan-fried until all the sides are lightly golden.
In a large stockpot, cook buckwheat noodles (Soba) in enough water to cover for 2-2½ minutes.
Wash over with cold water and drain well. Set aside for later.Heat a wok or frying pan with 2 tablespoons canola/vegetable/corn oil over medium-high heat. Add the chopped garlic and sliced finger chilies and fry until garlic are light golden and fragrant. Add chopped green rocket and stir fry until the vegetables are tender. Add in chicken broth or water and mix well. Reduce the heat to medium low. Add in the cooked buckwheat noodles (soba) and chicken broth and gentle mix until well combined and noodles are heated through. Seasons with fish sauce, light soy sauce, white pepper and fried beancurds. Stir well until the seasonings are incorporated into the noodle mixture.
Dish out the buckwheat noodles (soba) onto a serving plate and arrange the seabass nuggets all around the buckwheat noodles (soba). Top it with some chili paste (optional)

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