Halibut with Japanese rice noodles

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SHOP - What you’ll need

Fresh Halibut 3/4 pound / 350 g
Rice Vermicelli Noodles 1/2 package
Wafu Original Sesame Japanese Dressing
Pelican Orange-Coriander Salt
Pelican Sesame-Ginger Marinade 1 package
Soy sauce to taste
Sriracha (Asian hot sauce) to taste
Sesame seeds 1 tbsp / 15 mL
Red Pepper 1 medium
Fresh snow or snap peas 1 cup / 250 mL
Fresh mint 1/2 bunch
Fresh cilantro 1/2 bunch
Green cabbage 1/4 head
Carrots 4 medium
Lime 1
Salt & Pepper
Oil (olive, avocado or canola)

Equipment needed
Large pan (non-stick or cast iron preferred)
Medium pot
Paper towel
Large bowl

FOOD PREP

Wash and dry all produce
Roughly chop mint and cilantro
Core, then julienne red pepper
Remove blossom ends and destring snow peas / snap peas and cut into thin strips
Finely shred cabbage
Peel and julienne carrots
Juice lime
Pat halibut dry with paper towel. Refrigerate until ready to cook.
Heat a large non-stick frying pan over medium-high heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 1-2 min (TIP: Keep your eyes on them so they don’t burn!). Transfer to a plate.

FLAVOUR TIP: Fish will develop a nice golden crust when searing if it is thoroughly dry before it goes into a hot pan.)

COOK NOODLES

Add rice vermicelli noodles to a medium pot of boiling water and cook as per package instructions.. Drain well and transfer to a large bowl.

ASSEMBLE NOODLES
In the bowl with noodles add bell peppers, snow peas, cabbage and carrots.
Toss the rice noodles and veggies with Wafu Original Sesame Japanese Dressing ( (Add enough Wafu to ensure everything is nicely coated but not overdressed) and lime juice.
Season with small amounts of soy sauce, sriracha sauce and salt & pepper to taste.

TIME SAVER TIP: The dish can be made ahead to this point and refrigerated for a few hours but allow to come to room temperature before serving.

COOK FISH

Heat the same pan in which you toasted the sesame seeds over medium-high heat.
Add a drizzle of oil and a sprinkle of Pelican Orange-Coriander Salt.
Add the fillets to the pan and cook until golden colour appears around the edges. Carefully lift up one edge to check the underside of the fish; do not flip until it is a nice golden colour.
Once flipped, cook the fish for another 2 minutes. (until it is about 80% cooked).
Carefully pour off as much cooking oil as possible. Pour the full packet of Pelican Sesame-Ginger Marinade over the fish in the pan.
Continuously baste the fish with the marinade until it is cooked through and the sauce is reduced and thickened (approximately 4-5 minutes).

COOKING TIP: fish is generally cooked when you gently push on the centre of a piece with your finger and you can feel it just start to flake apart.

PLATE AND SERVE

Make a nest of the rice noodle salad in the centre of two plates.
Place hot, cooked halibut on top of the noodles then drizzle with the sauce from the pan.
Sprinkle with toasted sesame seeds and enjoy.


SHOP
Fresh Halibut 3/4 pound / 350 g
Rice Vermicelli Noodles 1/2 package
Wafu Original Sesame Japanese Dressing
Pelican Orange-Coriander Salt
Pelican Sesame-Ginger Marinade 1 package
Soy sauce to taste
Sriracha (Asian hot sauce) to taste
Sesame seeds 1 tbsp / 15 mL
Red Pepper 1 medium
Fresh snow or snap peas 1 cup / 250 mL
Fresh mint 1/2 bunch
Fresh cilantro 1/2 bunch
Green cabbage 1/4 head
Carrots 4 medium
Lime 1
Salt & Pepper
Oil (olive, avocado or canola)

Equipment needed
Large pan (non-stick or cast iron preferred)
Medium pot
Paper towel
Large bowl

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Halibut with Japanese Rice Noodles and Sesame-Ginger Sauce
(serves 2)

PREP

  • Wash and dry all produce
  • Roughly chop mint and cilantro Core, then julienne red pepper
  • Remove blossom ends and destring snow peas / snap peas and cut into thin strips
  • Finely shred cabbage
  • Peel and julienne carrots
  • Juice lime
  • Pat halibut dry with paper towel. Refrigerate until ready to cook.
  • Heat a large non-stick frying pan over medium-high heat. Add the sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 1-2 min (TIP: Keep your eyes on them so they don’t burn!). Transfer to a plate.

FLAVOUR TIP: Fish will develop a nice golden crust when searing if it is thoroughly dry before it goes into a hot pan.)


COOK NOODLES
Add rice vermicelli noodles to a medium pot of boiling water and cook as per package instructions.. Drain well and transfer to a large bowl.

ASSEMBLE NOODLES
In the bowl with noodles add bell peppers, snow peas, cabbage and carrots.
Toss the rice noodles and veggies with Wafu Original Sesame Japanese Dressing ( (Add enough Wafu to ensure everything is nicely coated but not overdressed) and lime juice.
Season with small amounts of soy sauce, sriracha sauce and salt & pepper to taste.

TIME SAVER TIP: The dish can be made ahead to this point and refrigerated for a few hours but allow to come to room temperature before serving.

COOK FISH

Heat the same pan in which you toasted the sesame seeds over medium-high heat.
Add a drizzle of oil and a sprinkle of Pelican Orange-Coriander Salt.
Add the fillets to the pan and cook until golden colour appears around the edges. Carefully lift up one edge to check the underside of the fish; do not flip until it is a nice golden colour.
Once flipped, cook the fish for another 2 minutes. (until it is about 80% cooked).
Carefully pour off as much cooking oil as possible. Pour the full packet of Pelican Sesame-Ginger Marinade over the fish in the pan.
Continuously baste the fish with the marinade until it is cooked through and the sauce is reduced and thickened (approximately 4-5 minutes).

COOKING TIP: fish is generally cooked when you gently push on the centre of a piece with your finger and you can feel it just start to flake apart.