Characteristics: Kampachi’s high fat content (~30%) not only makes for delicious sushi, but also makes the fish an excellent source of heart-healthy Omega-3 fatty acids. Additionally, due to their being fed a sustainable low-fishmeal diet and raised in some of the cleanest water on Earth. Also, because no growth hormones, genetic engineering, or prophylactic antibiotics are used in Kampachi production, you can be sure you’re getting only the safest, healthiest, highest-quality fish.
Citrus-soy fish fillet with soba noodles
A note on the soba: when you boil the water for the noodles, generously salt your water, as you should any pasta. If you do like a saucy noodles, just double the Citrus Soy Sauce recipe.
For 4 serving
4 fish fillets
salt & fresh ground pepper
6 oz. dried soba noodles
Citrus Soy Sauce:
1/2 cup vegetable broth
2 tbl lemon juice
2 tbl honey
2 tsp soy sauce
1 tsp rice wine or dry sherry
1 tsp lemon zest
1. Boil soba noodles per the directions on package, take note to generously salt your boiling water. Drain and set aside. While soba noodles are cooking, mixed all sauce ingredients in small saucepan and simmer about 5 minutes until slightly thickened. Taste and adjust seasoning. The sauce should be bright, sweet and slightly tart.
2. Season fish fillets with salt and pepper.
3. Heat a large, non-stick pan with 2 tbl cooking oil over med-high heat until hot but not smoking.
4. Add fillets and fry 3 minutes. Flip fish and fry another 2 minutes, if the thickest part of the fish still not well cook, then add another minute if needed.
5. Serve fish over bed of soba noodles. Pour Citrus-Soy over fish.
|Weight||Approx 1-1.5kg/pc g|