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
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.
Fish will develop a nice golden crust when searing if it is thoroughly dry before it goes into a hot pan.)
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.
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.
The dish can be made ahead to this point and refrigerated for a few hours but allow to come to room temperature before serving.
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).
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.