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Create restaurant quality flavors at home with this Thai/Indian inspired dish. The presentation may look fancy, but the recipe is easy to follow and eliminates most of the oil a restaurant would use. Plus, it’s easy to make substitutions and tailor this recipe with your favorite veggies and fish.
Makes 4 servings
20 ounces fresh halibut*
1 teaspoon canola or grape seed oil
15-16 ounce jar Masala (red) simmer sauce*
2 cups low sodium vegetable stock
Juice of 2 lemons
2 teaspoons fresh ginger, minced or paste
2 teaspoons chili-garlic sauce
10-12 ounces buckwheat soba noodles
8 ounces sliced crimini mushrooms
3 large carrots, peeled and thinly sliced
1 cup sugar snap peas
½ red bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 package or bunch fresh pea shoots
Lemongrass (optional- see note in preparation)
*Salmon, sea bass, cod, shrimp, scallops, tofu, shredded pork or chicken may be substituted.
*Masala simmer sauce can be found in the international food section of all major store grocery stores. Make sure to buy a brand that is tomato based, without cream.
- In a large saucepan, add the Masala simmer sauce, vegetable stock, lemon juice, ginger and chili-garlic sauce. If you are familiar with using lemongrass you may add it here to flavor the stock. Or, 2 cups of pre-made lemongrass broth may substitute for the vegetable stock and lemon juice.
- Let the ingredients simmer for about 15 minutes. If using lemongrass, remove the pieces.
- Cook the soba noodles according the package instructions. Leave al dente.
- Steam or sauté (in a very small amount of oil) the veggies, but leave some texture to them because they will continue to cook in the broth. This may be done in multiple steps as some of the veggies need less time to cook.
- Cut the halibut into four pieces. Season lightly with salt and pepper.
- Heat the canola or grape seed oil in a non-stick sauté pan over medium-high heat.
- Sear the halibut for about 3-4 minutes per side, depending on thickness, so it has a golden crust.
- In four large bowls, divide the broth. Then equally divide the noodles and veggies over the broth, piling the noodles high as a nest for the halibut.
- Place the halibut on top of the noodles.
- Top with fresh pea shoots.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.