Here’s another tasty dish from Abbey Sharp over at AbbeysKitchen.com. Check out our Q&A with her here, and find two other recipes here.
Seared Hoisin Halibut with Umami Soba Noodle Soup:
Seared Hoisin Halibut with Umami Soba Noodle Soup
Soup:
4 cups water
1/2 cup reduced sodium soy sauce
1 inch peeled, sliced ginger
2 cloves of garlic, peeled and smashed (not minced)
1 stalk of lemongrass, the outer green stalk layers discarded, the middle yellow bits can be split in half lengthwise and bruised by bending or hitting with a utensil
2 tbsp rice wine vinegar
1 tbsp honey
Salt and pepper, to taste
In a medium pot, add the water, soy, ginger, garlic, and lemon grass. Bring to a boil, then reduce heat to low and simmer with the lid on for 30 minutes.
Add in the vinegar and honey. Taste and season with salt and pepper as needed (you likely will not need salt but a touch of pepper is nice).
Strain out the ginger, garlic and lemon grass and keep warm.
Noodles:
3 oz Soba 100% Buckwheat Noodles
Bring a large pot of water to a boil. Add the noodles. When the water reaches a full boil again, add 1 cup of cold water. Then allow it to boil again and then add another cup of cold water. Repeat this one more time. They should be firm but tender at this point, so drain and rinse with cold water.
Remove and transfer to a kitchen towel to dry.
Vegetables:
1 tbsp olive oil
3 x 8 oz containers of cremini and/or shiitake mushrooms, sliced
1 bell pepper, sliced julienne
1/2 red hot chili, seeds and veins removed, minced
2 cups Chinese cabbage, shredded
1 cup bean sprouts
Salt and Pepper
Heat a large skillet over medium high heat with olive oil.
Add in the mushrooms, and saute until they begin to brown, about 5 minutes.
Add in the bell pepper, hot pepper and cabbage, and saute for another 2 minutes.
Add in the bean sprouts, and toss for another minute until slightly softened.
Season with a pinch each of salt and pepper and keep warm.
Fish:
4 x 5 oz Halibut filets, skin removed
Salt and Pepper
1 tbsp olive oil
6 tsp hoisin sauce
2 green onion, sliced finely on a bias
1/2 red chili pepper, seeds and veins removed, minced
Pinch of toasted sesame seeds
1 tsp toasted sesame oil
While the noodles boil, the broth simmers and the veggies cook, preheat the oven to 350 F.
Season with fish with salt and pepper. Preheat a large nonstick skillet over medium high heat with the olive oil.
Carefully place the fish presentation side down and sear until golden brown, about 2 minutes. Carefully flip over and repeat on the bottom side.
Transfer to a baking sheet lined with aluminum foil and smear with 1 1/2 tsp of hoisin sauce each. Bake for about 8-10 minutes, until fully cooked through and flaky.
Assembly:
Divide the noodles and vegetables between four bowls.
Top with a filet of fish.
Pour in a few ladles of broth beside -not on top- of the fish.
Top the fish with a little sprinkling of green onion, red chili pepper and sesame seeds and add a tiny drizzle of sesame oil to the broth.
Enjoy!
Serves 4.