may 30, 2011

Our Uncle Kevin had given us some lovely fresh hamachi filets, so we pulled together an Asian-inspired dinner with soy dressing asparagus and cold soba noodles for sides.

Seared Hamachi with Soba Noodles & Asparagus

6-8 oz hamachi filet, sushi grade
1 bunch asparagus
2 bunches soba noodles
sesame oil
2 tbs sesame seeds
salt + pepper

Hamachi Relish
1-2 limes, juiced
1 tbs sake
1/2 red bell pepper, finely chopped
1/2 jalapeno, finely chopped
2 tbs cilantro, finely chopped
salt

Asparagus Dressing
4 tbs soy sauce
1 tbs sugar

Rinse and pat dry hamachi filet, then lightly apply salt and pepper to both sides, set aside. Make hamachi relish by mixing together lime juice, sake, bell pepper, jalapeno, and cilantro. Salt to taste.

Prepare asparagus dressing by heating soy sauce in small pan. Add sugar and stir to dissolve. Reduce by half and remove from heat.

Bring medium pot of water to boil. Cook soba noodles according to packaged instructions. While noodles cook, lightly toast sesame seeds in a fry pan. Remove noodles once done, drain, and run under cold water. Toss with sesame oil, and serve topped with toasted sesame seeds.

Steam asparagus until just tender, then blanch. To serve, top with a healthy drizzle of soy dressing reduction and a pinch of toasted sesame seeds.

Meanwhile, place two part panini press grille over high heat for five minutes. Lightly oil filet, then place on lightly oiled bottom grille element. Oil top grille element and place firmly on filet. Cook fish for two minutes, or until just seared (rare inside). Remove filet and allow to rest for a few minutes, then slice against the grain. Serve topped with relish and sides.






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