Last Updated on June 22, 2024 by Lisa Keys
Fabulous fusion sablefish noodle bowl is the comfort food you will ooooh and ahhh over. So elegant and tasty you will not believe how easy it is to create. Inspired by my favorite Japanese recipe for miso black cod I knew I could take my recipe to new heights. Say "hello" to Serious Foodie spice rubs and sauces. These products help reimagine your favorite foods with mind-blowing global flavors. Adding Serious Foodie Sri Lanka Coconut Lime Hot Sauce and Chinese BBQ Spice Rub to my miso marinated fish and broth created the perfect fusion of flavor. Your tastebuds will sing when you bite and slurp into this fish filet noodle bowl.
Fabulous Fusion Sablefish Ingredient Options
- firm, flaky fish filet with skin like sablefish, black cod, salmon or sea bass
- soup noodles like soba, udon, ramen or egg noodles
- crisp tender vegetables of your choice
- clear low-salt broth like vegetable or chicken
The marinade not only flavors the fish, but also the broth. It comes together quickly in the microwave or on the stovetop. It must cool down before slathering on to the seasoned fish. The longer you marinate the fish the more flavor extracted. I have been known to marinate my fish for 48 hours, so this is a great addition to any meal prep plan. It's ready when you are.
I hope you will give my fabulous fusion sablefish noodle bowl a try. Light and healthy, it's such a comforting meal, but bound to impress your family and friends. I just love it and I hope you do, too.
Fabulous Fusion Sablefish Noodle Bowl
Ingredients
- ½ cup white miso paste
- ¼ cup sugar
- ¼ cup Serious Foodie Sri Lanka Coconut Lime Hot Sauce
- 1 tablespoon Japanese rice wine, sake or dry sherry
- 1 tablespoon mirin
- 1 tablespoon Serious Foodie Chinese BBQ Spice Rub
- 4 sablefish, black cod filets or salmon with skin on
- 2 baby bok choi, sliced lengthwise
- 4 broccoli florets
- 4 ounces cooked soba noodles
- 2 cups prepared vegetable or chicken broth
- ½ cup shredded carrots
- 2 green onions thinly sliced
- Fresh herbs for garnish
Instructions
- In a microwave-safe 2 cup measure, whisk miso paste, sugar, hot sauce, wine or sherry and mirin until blended. Microwave, uncovered, on HIGH for 30 seconds. Whisk and then microwave another 30 seconds or until sugar is dissolved. Set marinade aside to cool to room temperature.
- Pat fish dry with paper towels. Sprinkle BBQ spice rub over flesh side of fish. With your fingers pat spices into fish. Place fish in a non-reactive dish, skin-side-down.
- Reserve 2 tablespoons of marinade. Slather remaining cooled marinade all over top and sides of fish. Do not put marinade on skin. Cover with plastic wrap and marinate fish for at least 2 hours or as long as overnight.
- Heat oven to broil. Arrange oven rack 4-inches from heat.
- Wipe off the marinade; discard marinade. Pat skin side dry with paper towels.
- Arrange fish filets, skin-side-up, on a lightly greased, foil lined baking sheet. Broil fish 3 to 4 minutes or until skin is brown and lightly charred in some spots. Turn off the broiler and heat the oven to bake at 400F. Continue roasting the fish for 3 to 5 minutes or until cooked through.
- Meanwhile, bring a large pot of water to the boil. Blanch bok choi and broccoli for 2 minutes in boiling water; remove with a slotted spoon and keep warm.
- Cook soba noodles per package directions in same boiling water; drain.
- Combine broth, reserved marinade and carrots in a saucepan; bring to a simmer.
- When fish is ready, divide soba noodles among 4 serving bowls. Top with broth, some carrots, bok choi and broccoli. Place fish on top, skin side up. Sprinkle with green onions. Garnish with herbs.
Notes
Nutrition
Thanks to Serious Foodie for including me in this blogger recipe challenge and for this generous supply of spice rubs and sauces. For more delicious recipes and information check out the Serious Foodie.
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