Yellowtail Poke With Glass Noodles And Pear Recipes

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YELLOWTAIL POKE WITH GLASS NOODLES AND PEAR



Yellowtail Poke with Glass Noodles and Pear image

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

Provided by Andy Baraghani

Yield 4 servings

Number Of Ingredients 16

4 ounces thin bean thread noodles
1/4 cup dried arame (seaweed)
3 tablespoons unseasoned rice vinegar
3 tablespoons white soy sauce
2 tablespoons mirin
2 teaspoons fresh lemon juice
1 1/2 teaspoons finely grated green chile (such as serrano)
1 teaspoon toasted sesame oil
1 firm green pear, cut into matchsticks
1/2 small sweet onion, cut lengthwise into quarters, thinly sliced crosswise
12 ounces yellowtail, cut into 1/2-inch pieces
1/2 cup torn mint leaves
2 tablespoons finely chopped chives
2 teaspoons toasted white and/or black sesame seeds, plus more for serving
Kosher salt
Gochugaru (coarse Korean hot pepper powder) or crushed red pepper flakes (for serving)

Steps:

  • Place noodles in a large bowl and pour boiling water over to cover. Let noodles soak until tender but not mushy, 10-15 minutes; drain. Rinse under cold water; snip into 2" lengths with kitchen shears and return to bowl.
  • Meanwhile, soak arame in 1/2 cup cold water in a small bowl until softened, 8-10 minutes. Drain; set aside.
  • Whisk vinegar, soy sauce, mirin, lemon juice, chile, and oil in a large bowl. Transfer ⅓ cup lemon-chile shoyu to bowl with noodles and toss to coat. Add pear, sweet onion, yellowtail, mint, chives, reserved arame, and 2 tsp. sesame seeds to remaining shoyu in large bowl and gently toss; season with salt.
  • Divide noodles among bowls and top with yellowtail mixture; sprinkle with gochugaru and more sesame seeds.
  • Shoyu can be made 1 day ahead. Cover and chill.

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE



Chef John's Hawaiian-Style Ahi Poke image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories     Seafood     Fish     Tuna

Yield 4

Number Of Ingredients 11

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Steps:

  • Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
  • Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
  • Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

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