Golden Turmeric Halibut Rice Noodles
with Shimeji Mushrooms & Lemongrass
Cooking time
25 minutes
Servings
2/4
Calories
950 /serving
Supper hour is the golden hour when this upscale fish dish is served. The inspiration is Vietnam, reflected in complex sweet, umami, citrus and lemongrass flavours. The texture is out of this world, from flaky white halibut to delicate shimeji mushrooms to crumbled peanuts.
We will send you:
- 2 Ocean Wise sustainably wild-caught Pacific halibut fillets (product of Canada)
- 14g Cilantro
- 225g Asian greens (yu choy or gai lan)
- 150g Shimeji mushrooms
- 1 Lime
- 25g Chopped peanuts
- 10ml Fish sauce
- 15g Minced lemongrass
- 225g Rice noodles
- 10g Brown sugar
- 60ml Sweet chili sauce
- 12g Travelling Turmeric spices (sea salt, brown sugar, korean pepper, white sesame seeds, garlic, sunflower oil, ginger, black pepper, turmeric, silicon dioxide)
Contains: Anchovies • Halibut • Peanuts • Sesame
You will need:
Large pan
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
21 g
Saturated Fat
3 g
Sodium
1850 mg
Total Carb
135 g
Sugars
27 g
Protein
54 g
Fibre
10 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Remove the bottom of the mushrooms; separate the mushrooms.
- Remove the bottom inch of the gai lan stems; roughly chop the leaves and stems.
- Juice the lime.
- In a small bowl, make the sauce by combining the chili sauce, lime juice, fish sauce, brown sugar, ⅓ of the spices and ¼ cup water (double for 4 portions).
Boil the noodles
- Off the heat, to the pot of boiling water, add the noodles; stir gently to separate.
- Cover and let sit for 3 to 5 min. until tender.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Toast the peanuts
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Sauté the vegetables & combine the noodles
- In the same pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and sauté, 2 to 3 min., until beginning to soften.
- Add the gai lan and lemongrass.
- Sauté, 3 to 4 min., until tender and fragrant.
- Add the noodles and sauce. Cook, stirring often, 1 to 2 min., until combined and coated.
Cook the halibut
- Pat the halibut dry; season with the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the halibut* and cook, 2 to 3 min. per side, until cooked through.
Finish & serve
- Pick the cilantro leaves off the stems.
- Divide the noodles between your plates.
- Top with the halibut.
- Garnish with the cilantro and peanuts. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
