Lunch

Hiyashi Chuka with Charred Halibut & Saffron Oil

Name: Hiyashi Chuka with Charred Halibut & Saffron Oil
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 8 oz fresh ramen noodles; 10 oz halibut fillet (skin-on); pinch saffron threads; 3 tbsp extra-virgin olive oil; 2 tbsp grapeseed oil; 1 cup dashi stock (prepared, chilled); 2 tbsp ponzu sauce; 1 tsp red chili oil; 1 cucumber (julienned); 6 shiso leaves (thinly sliced); 2 oz pickled sushi ginger; 3 garlic cloves (thinly sliced); 2 scallions (cut into 2-inch batons); 1 sheet nori (torn); 1 tsp sesame seeds (toasted); fleur de sel; cracked black pepper; 1 tsp rice vinegar

Cold ramen noodles glistening with saffron-infused oil, topped with pan-seared halibut that bears charred crust yet stays butter-tender inside, surrounded by jewel-toned vegetables—shredded cucumber, shiso, pickled ginger, and crispy fried garlic. A chilled dashi broth for dipping with spicy ponzu kick.

1016cal 43gprotein 85gcarbs 56gfat 15min prep 18min cook 2serves

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