Pelican Chef Recipe Series

from our kitchen to yours

Halibut with Japanese Rice Noodles and Sesame-Ginger Sauce
Preparation
1

Wash and dry all produce.

2

Roughly chop mint and cilantro Core, then julienne red pepper.

3

Remove blossom ends and de-string snow peas / snap peas and cut into thin strips.

4

Finely shred cabbage

5

Peel and julienne carrots

6

Juice lime

7

Pat halibut dry with paper towel. Refrigerate until ready to cook.

8

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!).

9

Transfer to a plate.

Flavour Tip
10

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

Cook Noodles
11

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
12

In the bowl with noodles add bell peppers, snow peas, cabbage and carrots.

13

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
14

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
15

Heat the same pan in which you toasted the sesame seeds over medium-high heat.

16

Add a drizzle of oil and a sprinkle of Pelican Orange-Coriander Salt.

17

Add the fillets to the pan and cook until golden color 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 color.

18

Once flipped, cook the fish for another 2 minutes. (until it is about 80% cooked).

19

Carefully pour off as much cooking oil as possible. Pour the full packet of Pelican Sesame-Ginger Marinade over the fish in the pan.

20

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
21

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.

Ingredient List
 ¾ lb Fresh Halibut (350g)
 ½ package Rice Vermicelli Noodles
 Wafu Original Sesame Japanese Dressing
 Pelican Orange-Coriander Salt
 1 package Pelican Sesame-Ginger Marinade
 Soy sauce to taste
 Sriracha (Asian hot sauce) to taste
 1 tbsp Sesame seeds or (15 ml)
 1 Red Pepper
 1 cup Fresh snow or snap peas (250 ml)
 ½ bunch Fresh mint
 ½ bunch Fresh cilantro
 ¼ head Green cabbage
 4 medium Carrots
 1 Lime
 Salt & Pepper
 Oil olive, avocado or canola

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Ingredients

Ingredient List
 ¾ lb Fresh Halibut (350g)
 ½ package Rice Vermicelli Noodles
 Wafu Original Sesame Japanese Dressing
 Pelican Orange-Coriander Salt
 1 package Pelican Sesame-Ginger Marinade
 Soy sauce to taste
 Sriracha (Asian hot sauce) to taste
 1 tbsp Sesame seeds or (15 ml)
 1 Red Pepper
 1 cup Fresh snow or snap peas (250 ml)
 ½ bunch Fresh mint
 ½ bunch Fresh cilantro
 ¼ head Green cabbage
 4 medium Carrots
 1 Lime
 Salt & Pepper
 Oil olive, avocado or canola

Directions

Halibut with Japanese Rice Noodles and Sesame-Ginger Sauce
Preparation
1

Wash and dry all produce.

2

Roughly chop mint and cilantro Core, then julienne red pepper.

3

Remove blossom ends and de-string snow peas / snap peas and cut into thin strips.

4

Finely shred cabbage

5

Peel and julienne carrots

6

Juice lime

7

Pat halibut dry with paper towel. Refrigerate until ready to cook.

8

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!).

9

Transfer to a plate.

Flavour Tip
10

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

Cook Noodles
11

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
12

In the bowl with noodles add bell peppers, snow peas, cabbage and carrots.

13

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
14

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
15

Heat the same pan in which you toasted the sesame seeds over medium-high heat.

16

Add a drizzle of oil and a sprinkle of Pelican Orange-Coriander Salt.

17

Add the fillets to the pan and cook until golden color 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 color.

18

Once flipped, cook the fish for another 2 minutes. (until it is about 80% cooked).

19

Carefully pour off as much cooking oil as possible. Pour the full packet of Pelican Sesame-Ginger Marinade over the fish in the pan.

20

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
21

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.

Halibut with Japanese Rice Noodles
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