Spicy Citrus Ginger Noodles + White Fish

‍ ‍Spicy Citrus Ginger Noodles with White Fish

My post-holiday cravings can be summed up in this dish: spicy citrus ginger noodles with white fish. This delicious little number is exactly what you need to kick off the year: simple, satisfying, and proof that a great dinner doesn’t need to be complicated!

for the spicy citrus sauce:

• 1 ¾ cups seafood stock

• ¼ cup ponzu

• ¼ cup freshly squeezed orange juice

• 2 tablespoons minced ginger

• 1 tablespoon gochujang paste

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• 2 teaspoons fish sauce

for the noodles + white fish:

• 1.5 lb cod or halibut fillets, skin removed and cut into 2” cubes

• Kosher salt

• 2 tablespoons avocado oil

• 3 baby bok choy, 2” sliced on the diagonal

• 1 large carrot, peeled and sliced into 3” batons

• 3 green onions, thinly sliced on the diagonal

• 1 serrano pepper, thinly sliced

• 1 orange, peeled and cut into segments for garnish

• 4 oz rice noodles

• Cilantro for garnish  

method:

1. In a large liquid measuring cup or mixing bowl, add 1 cup of seafood stock, the orange juice, minced ginger, gochujang paste, honey, rice vinegar and fish sauce. Whisk until well combined and set aside.

2. Pat fish dry, season lightly with salt and set aside.

3. Heat a skillet to medium heat with the avocado oil and saute the bok choy, carrot, ½ of the green onion, ½ of the serrano pepper and ½ teaspoon salt. Saute for 4 minutes or until the veggies have just softened.

4. Add the citrus sauce and bring to a simmer on medium heat.

5. Once simmering, nestle the fish cubes into the skillet with the sauce and veggies and cover with a lid. Cook for 5 minutes or until the fish flakes easily with a fork. Remove the lid and with a spatula, carefully transfer the fish fillets to a clean plate and set aside.

6. Mix in the remaining ¾ cup of seafood stock then add the rice noodles to the sauce. Cover and cook for 1 minute. Toss the noodles then cover and cook again for another 1-2 minutes until fully al dente. Add the fillets back to the noodles. Turn off the heat and cover to warm the fish for 2 more minutes. Garnish with citrus segments, cilantro and the remaining green onion and serrano slices. Serve immediately.

Yield: 2

Author: Elise Smith

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Spicy Citrus Ginger Noodles + White Fish

My post-holiday cravings can be summed up in this dish: spicy citrus ginger noodles with white fish. This delicious little number is exactly what you need to kick off the year: simple, satisfying, and proof that a great dinner doesn’t need to be complicated!

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Ingredients

For the spicy citrus sauce

• 1 ¾ cups seafood stock
• ¼ cup ponzu
• ¼ cup freshly squeezed orange juice
• 2 tablespoons minced ginger
• 1 tablespoon gochujang paste
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 teaspoons fish sauce

For the noodles + white fish

• 1.5 lb cod or halibut fillets, skin removed and cut into 2” cubes
• Kosher salt
• 2 tablespoons avocado oil
• 3 baby bok choy, 2” sliced on the diagonal
• 1 large carrot, peeled and sliced into 3” batons
• 3 green onions, thinly sliced on the diagonal
• 1 serrano pepper, thinly sliced
• 1 orange, peeled and cut into segments for garnish
• 4 oz rice noodles
• Cilantro for garnish

Instructions

1. In a large liquid measuring cup or mixing bowl, add 1 cup of seafood stock, the orange juice, minced ginger, gochujang paste, honey, rice vinegar and fish sauce. Whisk until well combined and set aside.
2. Pat fish dry, season lightly with salt and set aside.
3. Heat a skillet to medium heat with the avocado oil and saute the bok choy, carrot, ½ of the green onion, ½ of the serrano pepper and ½ teaspoon salt. Saute for 4 minutes or until the veggies have just softened.
4. Add the citrus sauce and bring to a simmer on medium heat.
5. Once simmering, nestle the fish cubes into the skillet with the sauce and veggies and cover with a lid. Cook for 5 minutes or until the fish flakes easily with a fork. Remove the lid and with a spatula, carefully transfer the fish fillets to a clean plate and set aside.
6. Mix in the remaining ¾ cup of seafood stock then add the rice noodles to the sauce. Cover and cook for 1 minute. Toss the noodles then cover and cook again for another 1-2 minutes until fully al dente. Add the fillets back to the noodles. Turn off the heat and cover to warm the fish for 2 more minutes. Garnish with citrus segments, cilantro and the remaining green onion and serrano slices. Serve immediately.