The better the chicken stock or broth, the better this dish will be.
- 4 6-ounce skinless halibut fillets, pin bones removed
- Kosher salt
- Freshly ground black pepper
- 3 cups low-sodium chicken stock or broth
- 2 teaspoons finely grated ginger root
- Finely grated zest of 1 medium lime
- 1 teaspoon Thai green curry paste
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons mirin (rice wine)
- 1 teaspoon sesame oil
- 8 ounces snow peas, trimmed and cut into very thin strips (julienne)
- 2 medium carrots, peeled, trimmed and cut into julienne
- 1 small red bell pepper, stemmed, seeded and cut into julienne
- 8 ounces shiitake mushrooms, cleaned and thinly sliced
- 6 to 7 ounces dried rice stick noodles (maifun), cut in half with kitchen shears
- 1/2 cup finely chopped scallions, for garnish
Preheat the oven to 225 degrees. Lightly grease a large ovenproof skillet with nonstick cooking oil spray and place over high heat until the oil is almost smoking.
Season the halibut fillets with salt and pepper and place them in the skillet, top side down. Sear for about 2 minutes until golden brown. Turn the fillets over and place the skillet in the oven to bake for 15 minutes.
Meanwhile, prepare the noodles: Combine the chicken stock or broth, ginger, lime zest, curry paste, soy sauce, mirin and sesame oil in a medium stockpot and bring to a boil over high heat (about 4 minutes). Add the vegetables and noodles and turn them with tongs to moisten and mix well. Let the mixture return to a boil (about 2 minutes), then cover the pot, remove it from the heat and let it sit undisturbed for 10 minutes. (The fish should be ready when the noodles are.) To serve, divide the noodles and vegetables among individual soup bowls. Top each with a halibut fillet and garnish with chopped scallions.
From Chef on Call columnist and former restaurateur David Hagedorn.
Tested by Megan Greenwell.
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