Halibut with Wasabi Beurre Blanc & Sweet Soy Ginger Glaze with Sesame Rice Noodle & Veggies

This dish reminds me of going to a sushi restaurant with the combination of wasabi & soy with your sushi.  Mixed with a little bit of honey, this gives the sauce another dimension and smooth out the flavours quite well.  Not a whole lot of the sauce is needed on the plate... think of it as background music and the  drizzle of the Sweet soy ginger sauce as the pause between tracks, noticeable but lingering.

Again, I am using Halibut since I have a freezer full of it.  Actually, having a freezer full of Halibut is a good thing because it encourages me to try new recipe ideas.  So here is the latest addition to the Halibut Diaries.

Ingredients

Beurre blanc
2 Tb of wasabi paste
1/2 cup of lite Soy sauce ** use lite, less sodium because it will be too salty
1/4 cup white wine
1 TB of crack black pepper
1 stick of butter, cut into pieces
2 TB honey

Sweet Soy Ginger Drizzle
1 TB Mirin
1/4 cup of sweet soy sauce
1TB honey
1 tsp mince ginger
 1 tsp cornstarch or tapioca

Sesame Rice Noodle
a package of flat rice noodles
Snow peas, about a cup
red pepper, 1 small
2-3 TB sesame oil
2 Tb ginger, minced
1 TB garlic, minced
splash of soy sauce

Halibut
sprinkle of sansho * see side bar or can be omitted
ground black pepper
gray sea salt

How To

The first thing I did was the fish, this will take the longest, but not that long.  Season the fish filets, pan sear on both sides, apporimately 2-3 minutes per side depending on the thickness.  Doo the noodles at the same time.

Noodles, bring a pot of water to a boil. Take off heat and add the rice noodles. It only takes about 3-4 minutes for the noodles to be soften. In a pan, add the sesame oil, add snow peas and red pepper, ginger and garlic. Then add the noodles to the pan, toss with the vegetables. Then you can add a splash of soy sauce at the end, toss. ** you don't even need the soy, there is lots of flavour without it, this time I added it.


 Sweet Soy Ginger drizzle - put all ingredients ina  small pot, heat until thicken.  Set aside or keep over a small flame.

Beurre Blanc - in a pan heat soy sauce, wasabi and black pepper. Heat thoroughly and take off heat then add  the butter piece by piece, whisking each  piece until melted, then add another piece, whisk.  You will end up with a thick butter sauce.  Add honey at the end.

Garnish - black sesame seeds.

Plating

Drizzle the plate, in a circle with the beurre blanc.   The add some of the rice noodles in the middle of the plate.  Place a filet of fish over top of rice noodles.  Drizzle with the Sweet  Soy Ginger glaze.  Finish the plate off by sprinkling some black seeds over top of fish.

Enjoy Every Bite  !