Boil the udon noodles for 10 minutes or until cooked, strain, rinse in cold water and hold until required.
Make the dressing by combining together the soy, mirin, rice wine vinegar, olive oil and lime juice.
In a saucepan, heat the court bouillon to 78°C, submerge the fish portions in and cook for 10 to 12 minutes, or until just cooked.
Place a portion of the udon noodles into the centre of a bowl plate and top with the poached Bass Grouper.
Place a ladle of the dressing around the fish and top with a little of the salad mix.
Chef’s tip: udon noodles
These fat noble beauties are a specialty of southern Japan and are mostly served hot in a soup, but can be served cold. They are made from wheat flour and can come as round, flat or square. Cook in boiling water until cooked through but don’t overcook!