EN
EN
High Liner Foodservice Canada
Sesame Crusted Blue Cod & Crispy Rainbow Noodle Bowl
Embark on a culinary journey with our Asian-Inspired Sesame Crusted Blue Cod Rainbow Bowl, a symphony of flavors and textures that will transport you to the vibrant streets of Asia. Immerse yourself in the delicate crunch of sesame-crusted blue cod, perfectly seared to golden perfection. Nestled atop a tantalizing blend of soba noodles and crispy wontons, this bowl offers a harmonious medley of tastes and mouthwatering textures. Complemented by a colorful ensemble of fresh, crisp vegetables such as carrot ribbons, snow peas, and edamame, every bite is a celebration of freshness and wholesome goodness. Elevate your dining experience with this culinary masterpiece, where the essence of Asian cuisine meets the delectable richness of wild-caught blue cod. Savor the fusion of flavors in every forkful, as you embark on a gastronomic adventure like no other.
Serves: 4
Serves: 4Prep time: 20 minutes
Prep time: 20 minutesCook time: 15 minutes
Cook time: 15 minutes
Ingredients
Preparation
For the Sesame Crusted Blue Cod
- 4 each Blue Blue Fillets
- 28g White Sesame Seeds
- 14g Black Sesame Seeds
- 2g Ground Ginger
- 20g Kosher Salt
- 14g White Peppercorns ground
- 30mL Vegetable Oil
For the Crispy Rainbow Noodle Bowl
- 225g Soba Noodles
- 1 tsp Vegetable Oil
- 55g Wonton Wrapper thawed
- 225g Shelled Edamame
- 110g Snow Peas
- 110g Rainbow Carrots, peeled peeled into ribbons
- 28g Scallions, sliced
For the Miso-Teriyaki Sauce
- 60mL Soy Sauce
- 60mL Miso
- 30mL Vegetable Oil
- 30mL Mirin
- 7g Ginger, minced
- 7g Garlic, minced
- 14g Light Brown Sugar, loosely packed
- 14g Honey
- Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
- For the Miso-Teriyaki Sauce: Add all of the ingredients for sauce to a small pot and bring to a gentle simmer over a medium setting on the stovetop. Whisk the sauce occasionally and allow to simmer for 2 minutes before removing from the stovetop. Reserve for service.
- For the Crispy Rainbow Noodle Bowl: Prepare the Soba Noodles 'al dente' according to the package instructions. Rinse with cold water, strain and toss lightly in approximately 1 tsp. of neutral vegetable oil.
- Slice the wonton wrappers into 1/8" long strips. Bring 1/2" of vegetable oil to approximately 175 °C in a small sauce pan on the stovetop.
- Working in batches if necessary, fry the wonton strips until golden brown and crispy, approximately 20-30 seconds. Carefully remove the wonton strips from the oil using a slotted spoon. Dry on a clean paper towel and season with Kosher Salt if desired.
- Assemble the bowls beginning by dividing the Soba Noodles equally between four bowls. Add the crispy wonton strips and prepped vegetables as well.
- For the Sesame Crusted Blue Cod: Add the sesame seeds, ginger, salt and ground white pepper to a small bowl and mix well.
- Working individually press the top of each fillet into the sesame mixture to create a top crust.
- Preheat a non-stick saute pan over a medium-high setting. Add 30ml of vegetable oil to the pan and heat just until the oil barely starts to smoke. Add the Blue Cod fillets to the pan, crust side down, and cook for one minute before reducing the heat to medium. Continue cooking, taking care not to burn the crust, for approximately 2-3 minutes. Carefully flip the fillets over and cook on the under side for one additional minute, or until an internal temperature of 62°C is achieved.
- To Finish: Top each Rainbow Noodle Bowl with a piece of fully cooked Blue Cod. Drizzle with or serve the Miso-Teriyaki sauce on the side and garnish each bowl with about 1 tbsp of sliced scallions.
