Yellowtail Poke With Glass Noodles And Pear Recipes
YELLOWTAIL POKE WITH GLASS NOODLES AND PEAR
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
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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- 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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