Ingredients (serves 8)
1 lb. (480 g) fresh halibut
1.1 lbs. (500 g) salt
1.1 lbs. (500 g) sugar
1 tablespoon black pepper black
½ tablespoon crushed aniseed
½ tablespoon fennel seeds
½ tablespoon coriander seeds
1 teaspoon ground cloves
0.4 lbs. (200 g) noodles
Neutral cooking oil
1 Bok choy or Chinese cabbage
0.2 cups (0.5 dl) sesame oil
0.4 cups (1 dl) sweet chili sauce
4 tablespoons coriander
- Use a halibut fillet that is not too thick. Cut into 4 pieces.
- Mix salt and sugar, and cover the fish. Leave it in the fridge overnight or at room temperature for 3 hours.
- Rinse off the sugar and salt mixture, and place the fish in the fridge for at least 6 hours – preferably overnight.
- Make a five spice seasoning mix of pepper, aniseed, fennel, coriander and cloves. Mix well.
- Dry the fish with paper towels and roll it in the five-spice mixture.
- Heat an iron pan (very hot). Fry the fish quickly on both sides until they are golden. Cut each piece in three and thread them on a satay stick.
Warm noodle salad
- Boil water with salt. Cook the noodles, drain and add neutral oil.
- Heat a wok or frying pan. Split the Bok choy in two, one white part and one green part – and shred into thin strips. If you cannot get hold of Bok choy, you can use Chinese cabbage.
- Add a little oil and sauté the white part of Bok choy and the carrots. Add the scallions and the green part of the Bok choy. Stir well.
- Remove from the heat and add the noodles. Season with coriander, sweet chili sauce and sesame oil.
Serve fish and noodle salad on a plate.
Text by: Anette Broteng Christiansen, ThorNews
Recipe and photo by: Godt.no