You guys KNOW I jump on any Asian influenced recipe, so you can imagine my excitement when I saw that our Food Matters Project recipe this week is Asian influenced. Love it!
The original Mark Bittman recipe calls for salmon, but we just haven’t jumped on that bandwagon yet. I used this as an opportunity to make one of my favorite fish, Chilean Sea Bass. I mostly followed the noodle recipe, adding yellow bell peppers. I also made sweet and spicy edamame as a side dish, recipe to come.
This dish is delicious and it felt super light even though you area eating ‘healthier’ noodles. Perfect week day dinner.
Thanks Sara for a great pick! Head here to see the other members’ versions, some close to the original and some very creative.
Ingredients
- Salt
- 2 tablespoons vegetable oil
- 8 ounces fish fillet, this recipe uses Chilean Sea Bass (skin removed)
- Black pepper
- 1 tablespoon minced garlic
- 3 tablespoons sesame seeds
- 1 1?2 pounds spinach, roughly chopped
- 1/2 large yellow bell pepper, diced
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1?2 teaspoon sesame oil
- 8 ounces buckwheat (soba) noodles or whole wheat spaghetti
Instructions
Bring a large pot of water to a boil and salt it. Put the vegetable oil in a large, deep skillet over medium-high heat. When it’s very hot, sprinkle the sea bass on both sides with salt and pepper and sear it in the pan until nicely browned on both sides, about 6 minutes total. Remove from the pan and cut or flake it into bite-size pieces. (you need to flip and remove it gently so it doesn't break apart)
Reduce the heat under the skillet to medium. Add bell peppers and cook 5 minutes to soften. Then add the garlic and sesame seeds and cook, stirring constantly, until the garlic begins to soften and the sesame seeds turn golden, about 30 seconds. Add the spinach and cook, stirring, for another minute or 2. Add the soy sauce, sugar, sesame oil, and a splash of water and cook until the spinach is wilted, another 2 to 3 minutes. Remove from the heat.
Cook the noodles in the boiling water until they’re tender but not mushy (start tasting after 5 minutes), then drain and rinse, reserving some of the cooking water. Turn the heat under the spinach mixture to medium and add the noodles. Toss, adding enough reserved liquid to keep things moist. Taste and adjust the seasoning if necessary. Serve pasta on the side of the fish.
Notes
adapted from The Food Matters Cookbook by Mark Bittman, recipe page 239 "Sesame Noodles with Spinach and Salmon"
We just moved from Brickell to South Beachthen went straight to Islamorada for the weekend for my birthday and meanwhile I’m changing some things on the back end of my blog and have a broken camera… so I apologize for the lack of frequent posts! It’s totally been wild around here (even some great side projects on top of work!). I’m praying things get a little more sane this week, but I’m not expecting it yet. Stick with me please! I’m not going anywhere. 🙂
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::: keelymarie :::