Yagihashi's Black Sea Bass With Somen And Vegetables

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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 jalapeƱo

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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