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POACHED HALIBUT OVER SOBA NOODLES

Jasmine pearl tea is quite special. Each little pearl is a tea leaf that has been hand rolled. This expensive tea can be found in specialty tea shops and food stores. When brewed, the little pearl unfolds into a beautiful whole leaf. If you cannot locate this unique variety of tea, you can substitute 2 to 3 jasmine tea bags instead. All you need to make an elegant meal for your next dinner party is Yan's Cocktail Nuts and Ginger Sugar Snap Peas.

Makes: 4 servings

Ingredients:

12 ounces dried soba noodles

Broth
4 cups water
1/4 cup Chinese rice wine or dry sherry
1/4 cup soy sauce
3 tablespoons jasmine pearls
4 quarter-size slices ginger, lightly crushed
2 green onions, cut in half and lightly crushed
1/2 lime, sliced
2 teaspoons sugar
1/8 teaspoon white pepper

1 pound halibut fillets, cut into 4 equal pieces

2 tablespoons cornstarch dissolved in 1/4 cup water 2 green onions, chopped

Cooking:

  1. In a large pot of boiling water, cook soba noodles according to package directions; drain, rinse with cold water, and drain again.
  2. Combine broth ingredients in a deep frying pan with lid; bring to a boil. Slide fish into broth, reduce heat and simmer until fish turns opaque and just begins to flake, 7 to 8 minutes. Remove fish with a slotted spatula and place on a plate. Cover with foil, shiny side down, to keep warm.
  3. Strain broth and discard solids. Return broth to pan and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Reduce heat to medium, add noodles, and toss to coat.
  4. Divide noodles among 4 shallow bowls, top each with a piece of fish, and pour any remaining sauce over the top. Garnish with chopped green onions.

Copyright © Yan Can Cook Group, 2005.