Print Options:

Halibut with Japanese Rice Noodles

Yields1 Serving

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
Halibut with Japanese Rice Noodles and Sesame-Ginger Sauce

Wash and dry all produce.


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


Remove blossom ends and de-string 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 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.


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.