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Yellowtail Poke with Glass Noodles and Pear

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.

Ingredients

4 servings

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)

  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

    将醋、酱油、味醂、柠檬汁、孩子e, 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.

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Tags Noodle Pasta & Noodles Asian Tuna Fish Seafood Pear Fruit Main Dinner Lunch Dairy Free

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