- 4
- 15 mins
- 30 mins
Ingredients
- 1/3 cup mirin or rice wine
- 1/2 cup soy sauce
- 1 tablespoon sugar
- 2 teaspoons minced gingerroot
- 1 teaspoon minced garlic
- Pinch cayenne
- 4 (5 to 6-ounce) halibut fillets
- About 1/4 cup black and white sesame seeds
- 2 tablespoons vegetable oil
- Minced green onions, as garnish
- Cucumber Noodles, recipe follows
- 2 large cucumbers, peeled, halved lengthwise, and seeded
- 1 large carrot, peeled and cut in thin matchsticks, about 2-inches in length
- 1/4 cup rice wine vinegar
- 1/4 cup chopped green onions
- 2 teaspoons minced gingerroot
- 1 teaspoon Asian sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
Preparation
Step 1
Combine the mirin, soy sauce, sugar, ginger, garlic, and cayenne in a small saucepan and bring to a boil. Lower heat and simmer until reduced a thick glaze, 5 to 6 minutes. Remove from the heat.
Set the halibut fillets on a baking dish and sprinkle with cayenne. Paint on both sides with the glaze. Let marinate for 15 minutes.
Bring the glaze back to a boil and boil for 5 minutes. Remove from heat and keep warm.
Place the sesame seeds in a dish and dip the fillets onto the seeds, pressing lightly to coat each side with about 1 teaspoon of seeds.
Heat the oil in a large skillet over medium-high heat. Add the fillets and cook until browned and just done, 3 to 4 minutes per side. Remove from the pan to 4 serving plates. Garnish with the green onions and brush with any remaining glaze. Serve with the Cucumber Noodles.
With a mandoline or sharp vegetable peeler, cut the cucumbers lengthwise into thin ribbons that look like noodles. Combine the cucumbers in a large bowl with the remaining ingredients and toss well. Refrigerate until chilled, about 1 hour (but not longer so the cucumbers do not get soggy).
Yield: 4 servings