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Recipe by Estee Kafra

Sweet and Pungent Japanese-Style Fish and Noodles

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Sweet and Pungent Japanese-Style Fish and Noodles
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Soy - Sesame - Gluten - Wheat
45 Minutes
Diets
- Pescatarian

This recipe makes a delicious sauce that I have multipurposed as a marinade for the fish and a dressing for the noodles. It’s simple and elegant, and the sauce can easily be made up to three or four days in advance.       A Food Fight, Round 1 Recipe

Ingredients

Main ingredients

  • 2-3 tablespoons oil, divided

  • 2 medium onions, diced

  • 1 tablespoon brown sugar

  • 1 cube Gefen Frozen Ginger

  • 2 cubes Gefen Frozen Garlic, divided

  • 1/2 cup sweet chili sauce

  • 1/2 cup teriyaki sauce

  • 1/4 cup Gefen Honey

  • salt and pepper, to taste

  • 2 tablespoons toasted sesame seeds

  • 1 (9-oz./225-g.) package Gefen Japanese-Style Noodles

  • 8-10 cubes salmon or any desired fish, about 1 and 1/2 inches

  • 2 scallions, finely chopped

Wine Pairing

Castel La Vie Blanc

Directions

For the Sauce

1.

In a large, heavy-bottomed saucepan, heat one tablespoon oil over low heat. Add the onions and the brown sugar and let caramelize for about 20 minutes, until the onions are browned, stirring to avoid burning.

2.

When onions are almost done, add the ginger and one of the garlic cubes and continue cooking.  

3.

When the onions are soft and brown, add the sweet chili sauce, teriyaki sauce, and honey. Let the mixture cook for a few minutes until just simmering. Stir in the remaining garlic cube at the end and season lightly with salt and pepper.

4.

Add the sesame seeds and stir to combine. Set aside and let cool.

For the Noodles

1.

Pour about half the sauce into the noodles and stir to coat. Let sit for a bit until flavors meld. (You can refrigerate, but I recommend bringing it to room temperature before serving.) When cool or room temperature, add the chopped scallions.

2.

Meanwhile, heat a pot of boiling water and cook the Japanese noodles according to package instructions. Drain and add one to two tablespoons oil to the noodles to prevent them from sticking to one another.

For the Salmon

1.

Preheat oven to 400 degrees Fahrenheit. Place the salmon cubes in a baking pan and brush lightly with marinade. Bake for 10–11 minutes or until the center is fully done. Remove from oven and brush a little more marinade onto the fish.

To Serve

1.

Arrange a portion of noodles in a nest on each plate. Stack two salmon cubes into the center. Place a pretty toothpick into them to keep them upright.

Credit

Photography and Styling by Chavi Feldman

Recipe tags

appetizers apps baked dairy free Estee Kafra Family Table by Mishpacha fish food fight garlic ginger honey japanese lo mein no mayo no mayonnaise non-dairy noodles onions pareve parve pasta pungent quick-and-easy recipe contest salmon starters super easy sweet and pungent sweet chili sauce Teriyaki
Sweet and Pungent Japanese-Style Fish and Noodles

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