Norwegians eat a lot of halibut. We boil it, cook it and grill it – it tastes heavenly. Guaranteed a success among both children and adults.

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

2 carrots

4 scallions

0.2 cups (0.5 dl) sesame oil

0.4 cups (1 dl) sweet chili sauce

4 tablespoons coriander

Method

1. Use a halibut fillet that is not too thick. Cut into 4 pieces.
2. Mix salt and sugar, and cover the fish. Leave it in the fridge overnight or at room temperature for 3 hours.
3. Rinse off the sugar and salt mixture, and place the fish in the fridge for at least 6 hours – preferably overnight.
4. Make a five spice seasoning mix of pepper, aniseed, fennel, coriander and cloves. Mix well.
5. Dry the fish with paper towels and roll it in the five-spice mixture.
6. 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

1. Boil water with salt. Cook the noodles, drain and add neutral oil.
2. 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.
3. 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.
4. 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

Categories: Culinary Surprises, Recipes