Yellowtail Poke With Glass Noodles And Pear Recipes

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YELLOWTAIL POKE WITH GLASS NOODLES AND PEAR



Yellowtail Poke with Glass Noodles and Pear image

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 16

4 ounces thin bean thread noodles
1/4 cup dried arame (seaweed)
3 tablespoons unseasoned rice vinegar
3 tablespoons white soy sauce
2 tablespoons mirin
2 teaspoons fresh lemon juice
1 1/2 teaspoons finely grated green chile (such as serrano)
1 teaspoon toasted sesame oil
1 firm green pear, cut into matchsticks
1/2 small sweet onion, cut lengthwise into quarters, thinly sliced crosswise
12 ounces yellowtail, cut into 1/2-inch pieces
1/2 cup torn mint leaves
2 tablespoons finely chopped chives
2 teaspoons toasted white and/or black sesame seeds, plus more for serving
Kosher salt
Gochugaru (coarse Korean hot pepper powder) or crushed red pepper flakes (for serving)

Steps:

  • Place noodles in a large bowl and pour boiling water over to cover. Let noodles soak until tender but not mushy, 10-15 minutes; drain. Rinse under cold water; snip into 2" lengths with kitchen shears and return to bowl.
  • Meanwhile, soak arame in 1/2 cup cold water in a small bowl until softened, 8-10 minutes. Drain; set aside.
  • Whisk vinegar, soy sauce, mirin, lemon juice, chile, and oil in a large bowl. Transfer ⅓ cup lemon-chile shoyu to bowl with noodles and toss to coat. Add pear, sweet onion, yellowtail, mint, chives, reserved arame, and 2 tsp. sesame seeds to remaining shoyu in large bowl and gently toss; season with salt.
  • Divide noodles among bowls and top with yellowtail mixture; sprinkle with gochugaru and more sesame seeds.
  • Shoyu can be made 1 day ahead. Cover and chill.

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2017-01-10 Step 3. Whisk vinegar, soy sauce, mirin, lemon juice, chile, and oil in a large bowl. Transfer ⅓ cup lemon-chile shoyu to bowl with noodles and …
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Estimated Reading Time 1 min
  • Place noodles in a large bowl and pour boiling water over to cover. Let noodles soak until tender but not mushy, 10–15 minutes; drain. Rinse under cold water; snip into 2" lengths with kitchen shears and return to bowl.
  • Meanwhile, soak arame in ½ cup cold water in a small bowl until softened, 8–10 minutes. Drain; set aside.
  • Whisk vinegar, soy sauce, mirin, lemon juice, chile, and oil in a large bowl. Transfer ⅓ cup lemon-chile shoyu to bowl with noodles and toss to coat. Add pear, sweet onion, yellowtail, mint, chives, reserved arame, and 2 tsp. sesame seeds to remaining shoyu in large bowl and gently toss; season with salt.
  • Divide noodles among bowls and top with yellowtail mixture; sprinkle with gochugaru and more sesame seeds.

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