Ginger Soy Sauce Halibut Over Rice Noodles
This delicious seafood dish packs bold flavor and Asian influences for a healthy, well-rounded meal that’s easy to make any day of the week. And for those of you going gluten-free, the rice noodles mean you can enjoy this pasta as well!
Ginger Soy Sauce Halibut Over Rice Noodles
Prep Time 30 minutes
Servings 4 Servings
Ingredients
- 4 oz. rice vermicelli
- ½ cup/4 oz. reduced sodium soy sauce*
- ¼ cup/2 oz. sugar
- 2 Tbsp. grated ginger
- 4 4 oz. center-cut halibut fillets
- 1 Tbsp./½ oz. vegetable oil
- 4 cups/8 oz. julienned carrots
- 8 cups/8 oz. boy choy sliced
- ¼ cup finely chopped garlic
- 2 cups/4 oz. thinly sliced scallions
Instructions
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Place the rice noodles in a bowl and cover with boiling water.
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Place the soy sauce, sugar, ginger, and 1 cup water in a sauté pan that will hold the 4 pieces of fish. Bring to a boil to dissolve the sugar. Turn off the heat.
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Carefully place the halibut in the soy mixture. It will come up approximately half way up the sides of the fish, depending on the size of the pan and shape of the fish.
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Turn the heat back on low and simmer (do not boil) the fish for 2 minutes. Then, using tongs or a spatula, flip the fish over and cook another 2 minutes. Fish is done when it easily flakes. Cook longer if necessary. Remove fish to a plate and tent with foil to hold warm. Bring mixture to a boil and reduce to ½ cup.
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Drain the rice noodles.
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Heat a sauté pan over high heat. Add the vegetable oil and sauté the carrots until crisp tender and starting to brown (about 1 minute). Add the bok choy and garlic.
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Continue to cook until the bok choy is wilted and the garlic is starting to brown (about 1 minute).
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Stir in the rice noodles and reserved soy reduction. Toss everything together to coat.
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Divide the noodle mixture between 4 bowls. Top with one piece of fish and the sliced scallions.
Recipe Notes
*For a gluten-free dish, make sure the soy sauce is gluten free.
An exclusive SharethePasta.org recipe.
