Cut tuna fillets to a size of 8 x 12 cm (about 8 mm thick), place the sliced, fried and seasoned young onions, mushrooms and shrimps on top and roll up. Marinade: Peel garlic and ginger, chop or grate both finely. Add soy sauce, maple syrup and a little water and marinate the roulades in it for three hours. Heat oil in a pan, fry fish. Boil egg noodles in water, strain, sauté briefly with sesame seeds. Arrange noodles with the roulade and seasonal vegetables pleasingly on a plate. Garnish each with 1 tablespoon of white fish base sauce and some basil.
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