7.01.2010

Indian-Style Halibut, and Soba in Peanut Sauce

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What do you do with leftover Indian chutneys? Marinade your fish.

I bought nice-looking halibut the other day, and didn't know what to do with it. After checking my fridge, I decided to put the Indian chutneys our friend brought over, a few days earlier, to use. I marinaded the fish in the green cilantro chutney for about 30 minutes, then I pan fried it, and topped it with the red tamarind chutney. It was super good. And pretty.

On the side, I made soba noodles with napa and edamame. For the sauce, I used a spicy peanut recipe we sampled at a friend's house earlier in the week. Recently, I bought little cups of peanut butter, in hopes of training myself to like it. It didn't work. But these little servings are perfect for sauces. And totally cute. Anyway, I like this sauce because you can vary its spiciness, and use it on any noodle and vegetable combo.

Soba Noodles with Napa and Edamame in Spicy Peanut Sauce
(Adapted from http://www.epicurious.com/)
Serves 6

6 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup low-salt chicken broth or water
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 1/2 tablespoons sugar
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon cayenne pepper
8 ounces soba
1/2 head of napa cabbage, chopped
1 cup of edamame
1/2 cup chopped green onions

1) Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.

2) Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain and set aside.

3) Saute cabbage until tender, but crisp, in a large pan with some grape seed oil. Add edamame, green onions, and noodles, cook for another couple of minutes. Turn off heat, and add sauce. Stir and serve.

3 comments:

  1. i'm soooooo trying this recipe! will get back to you with a tasty report....thanks ma'am!

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  2. it's a good one to try. enjoy!

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  3. Also, leftover indian entrees like lamb vindaloo and various massalas make for a delicious spaghetti sauce. Don't forget the naan on the side!

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