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Epicurious

Yellowtail Poke with Glass Noodles and Pear

By Andy Baraghani

3.0

(2)

Image may contain Food Dish Meal Platter and Plant
Photo by Alex Lau

The green pear adds crunch and sweet-tart notes to this raw yellowtail preparation. A Granny Smith apple, Asian pear, or pineapple would do the same.

Recipe information

  • Yield

    4 servings

Ingredients

4 ounces thin bean thread noodles
1/4 cup dried arame (seaweed)
3 tablespoons unseasoned rice vinegar
3 tablespoons white soy sauce
2 tablespoons mirin
2 teaspoons fresh lemon juice
1 1/2 teaspoons finely grated green chile (such as serrano)
1 teaspoon toasted sesame oil
1 firm green pear, cut into matchsticks
1/2 small sweet onion, cut lengthwise into quarters, thinly sliced crosswise
12 ounces yellowtail, cut into 1/2-inch pieces
1/2 cup torn mint leaves
2 tablespoons finely chopped chives
2 teaspoons toasted white and/or black sesame seeds, plus more for serving
Kosher salt
Gochugaru (coarse Korean hot pepper powder) or crushed red pepper flakes (for serving)

Preparation

  1. Step 1

    Place noodles in a large bowl and pour boiling water over to cover. Let noodles soak until tender but not mushy, 10–15 minutes; drain. Rinse under cold water; snip into 2" lengths with kitchen shears and return to bowl.

    Step 2

    Meanwhile, soak arame in 1/2 cup cold water in a small bowl until softened, 8–10 minutes. Drain; set aside.

    Step 3

    Whisk vinegar, soy sauce, mirin, lemon juice, chile, and oil in a large bowl. Transfer ⅓ cup lemon-chile shoyu to bowl with noodles and toss to coat. Add pear, sweet onion, yellowtail, mint, chives, reserved arame, and 2 tsp. sesame seeds to remaining shoyu in large bowl and gently toss; season with salt.

    Step 4

    Divide noodles among bowls and top with yellowtail mixture; sprinkle with gochugaru and more sesame seeds.

  2. Do Ahead

    Step 5

    Shoyu can be made 1 day ahead. Cover and chill.

TagsNoodlePasta & NoodlesAsianTunaFishSeafoodPearFruitMainDinnerLunchDairy Free

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