from Executive Chef Farrokh Larijani Sablefish Sambal marinated then grilled and served with won tons and caramalized noodles Serves (4) as an entree (8) as an appetizer 6 oz. Wt. Marinated Sable fish-(Sam bal marinate, see recipe) 4oz. Yaki soba noodles 1 1/2 oz. Peanut oil/sesame mix 80/20 2oz. Bok choy 1oz. Shitaki mushroom 1 oz. Oyster mushroom 1oz. Red bell Pepper-Batonnet cut 1 oz. Carrots, Blanched rough cut 2oz. Soba sauce 1 oz. Vegie stock Dash Togarashi seasoning 2ea. Wonton triangles 2t. Green onion diags Sambal Marinade Pull the fish from the marinade after two hours 1/2 cup Sweet soy sauce 1/4 cup Rice wine vinegar 1 Tbs. Ginger grated 2 tsp. Garlic 1 Tbs. Cilantro chopped 2 tsp. Sambal Olek-chili paste 1 1/2 cups. Salad oil Procedure: Season the marinated fish with salt and pepper and grill over a hot fire to the desired doneness (125 degrees). Meanwhile in a Wok pan, heat the oil over high heat and add the soba noodles, top the soba with vegetables and let the noodles caramelize until golden brown at this point you may toss all the ingredients in together so the vegetables get hot, deglaze with the soba sauce, stock and remove from heat. Mound the noodles high on an entree plate and let any excess sauce drain onto the plate, sprinkle the noodles with Togarashi seasoning. Serve the fish against the noodles and garnish with the fried won tons and green onions. < back
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