Spicy Japanese Halibut
over King Oyster Mushroom Noodles
Cooking time
25 minutes
Servings
2/4
Calories
730 /serving
This ode to Japan takes you from sea to forest. Encrusted in hot shichimi spices, seared halibut shines brightly under a crisp and honeyed pea salad. Majestic king oyster mushrooms are threaded through fresh noodles, sauced with a delightfully complex mix of tahini, soy and sambal oelek.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 200g King oyster mushrooms
- 100g String peas (sugar snap peas or snow peas)
- 15ml Sambal oelek
- 15ml Tahini
- 30ml Rice vinegar
- 7g Honey
- 60ml Soy sauce (low sodium)
- 225g Fresh Shanghai noodles
- 7g Sense of Shichimi spices (white sesame seeds, chili pepper, Sichuan pepper, orange peel, poppy seeds, black sesame seeds, nori)
Contains: Halibut • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
19 g
Saturated Fat
3 g
Sodium
1890 mg
Total Carb
81 g
Sugars
7 g
Protein
60 g
Fibre
5 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Thinly slice the mushrooms lengthwise.
- Cut the string peas crosswise into thirds.
- In a medium bowl, make the sauce by combining the soy sauce, tahini, ½ the vinegar, ½ the sambal oelek, ½ the honey, 2 tbsp water (double for 4 portions), ½ the spices and S&P.
Boil the noodles
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Cook the halibut
- Meanwhile, pat the halibut dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the halibut* and cook, 2 to 3 min. per side, until cooked through.
- Transfer to a plate. Wipe out and reserve the pan.
Sauté the mushrooms & combine the noodles
- In the same pan, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and sauté, 4 to 6 min., until beginning to brown.
- Add the noodles and sauce.
- Cook, stirring often, 3 to 4 min., until the noodles are coated.
Make the salad
- Meanwhile, in a large bowl, combine the remaining vinegar, honey and sambal oelek, a drizzle of oil and S&P.
- Add the string peas; toss well.
Plate your dish
- Divide the noodles between your bowls.
- Top with the halibut and salad. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
