Citrus-Soy Fish Fillet with Soba Noodles + Free Kampachi Drawing!

Citrus-Soy Fish Fillet with Soba Noodles

You will LOVE this free drawing, my friends…read on!

Also in the Tampa Tribune

Buying fish at the supermarket is one of those things that make me nervous. First off, the only thing I can ever afford is farm-raised tilapia from who-knows-where and whatever the fishmonger has on sale. Secondly, cooking fish is finickier than chipmunk in heat – 60 seconds is all that separates a moist, tender fillet from a dry, tough, overcooked rain jacket. Do I risk $16.99/lb for a grouper or $24.99/lb for monkfish? If the fish isn’t sushi-grade, is it ok to cook medium-rare? What if the recipe I found in the cookbook sucks and I end up with an inedible dinner? What if I misjudge my timing?

The poor fishmonger watches as I stand in front of the glass case, wringing my hands, calculating the price/risk index for each fish on display. Most days, I’ll opt for nice hunk of salmon, as my pocketbook is comfortable with the ratio of $9.99 per pound x high-fat content that it almost impossible to overcook.

A couple of weeks ago, a company called Kona Blue, overnighted to me a few pounds of a fish called kampachi to try. It’s Hawaiian yellowtail, sustainably raised off the coast of Hawaii at their farms. Like salmon, it’s chock full of Omega 3 oils, so it’s succulent, firm and rich. The best part is that it’s raised in a clean, controlled setting and it’s sushi-grade.

The kampachi fillets were one of the most beautiful, moist fish I’ve ever cooked at home. The true test was that I even accidentally overcooked the fish, because the moment the timer went off, something called, “sibling rivalry” screamed from the other room and demanded my immediate attention.

The price/risk ratio? Well, it’s expensive if you mail order from Kona Blue. $17.00/lb for fillets plus $35 for FedEx. Ouch. But some of the best restaurants in town and a handful of markets carry the fish. Here is a partial list of retailers and restaurants.

Tampa & Sarasota Readers: Tampa, FL restaurants are not listed there, but you can find Kona Kampachi at Roy’s, Bern’s, Sidebern’s, Mise en Place, Lakeland Yacht Club, Grand Hyatt Tampa and the Tampa Yacht Club. I just visited Whole Foods in Sarasota and they LOVE Kona Kampachi. Call or visit them and tell Ryan the fish manager that you want him to order! They have it sometimes, but the more people who ask, the more available the fish will be!

It’s certainly a fish that I’d beg or bribe my local fishmonger to carry.

Free Kampachi Drawing

But, my dear friends, I’ve got a surprise for you. Kona Blue has graciously given me some prizes to give away – packages of super-fresh Kona Blue Kampachi overnighted to 3 randomly chosen lucky winners. The fish is packed with tons of ice packs, and will arrive on your doorstep fresh as ever. I don’t know how much they are sending to you, but I have a feeling it will be more than your entire family can eat in one sitting.

Oh, and since it’s sushi-grade, you can eat it like sashimi with some soy and wasabi.

All you have to do is comment below! Accepting entries until Saturday morning after my morning coffee lunchtime…whenever that will be. Oh, and for my international friends, I don’t think Kona Blue can ship overnight internationally, but enter anyways, and if you win, I’ll personally ship you something nice….a box full of Steamy Kitchen goodies. Maybe some wonderful American spices, sauces, gadgets, books? Dunno yet, but I’ll send something extra special.

:-)

Citrus-Soy Fish Fillet with Soba Noodles

While I used kampachi in this dish, you can certainly substitute with any fish fillets – your timing will be dependent on how thick your fish is. For thin fish like sole, fry 2 minutes, flip and then turn off the heat and let the residual heat finish the cooking. For thicker fish like salmon and kampachi, follow recipe below. Salmon fillets would work wonderful in this dish, as the bright citrus pairs perfectly with the fattiness of the salmon.

A note on the soba: when you boil the water for the noodles, generously salt your water, as you should any pasta. If the soba is well seasoned during cooking, you shouldn’t need much sauce. I don’t like my noodles drowning in sauce – the sauce should just lightly coat the fish and noodles, like in my photo. Now, if you do like a saucy noodles, just double the Citrus Soy Sauce recipe.

serves 4

4 fish fillets
salt & fresh ground pepper
6 oz. dried soba noodles

Citrus Soy Sauce:
1/2 cup vegetable broth
2 tbl lemon juice
2 tbl honey
2 tsp soy sauce
1 tsp rice wine or dry sherry
1 tsp lemon zest

Boil soba noodles according to directions on package, remember to generously salt your boiling water. Drain, set aside. While soba noodles are cooking, combine sauce ingredients in small saucepan and simmer until slightly thickened, about 5 minutes. Taste and adjust seasoning. The sauce should be bright, sweet and slightly tart. Season fish fillets generously with salt and pepper. Heat a large, non-stick pan with 2 tbl cooking oil over med-high heat until hot but not smoking. Add fillets and fry 3 minutes. Flip fish and fry another 2 minutes, take a quick peek by poking the thickest part of the fish and add another minute if needed. Serve fish over bed of soba noodles. Pour Citrus-Soy over fish.

***

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Comments 593

  1. Steamy Kitchen

    # 545 Mame Says:

    April 4th, 2008 at 6:28 pm

    Jaden, I look forward to your receipes and articles. I’m definitely a Tribune
    reader. Have found lots of good receipes in Trib, but yours are the best.

  2. Steamy Kitchen

    # 546 Terri Says:

    April 4th, 2008 at 6:41 pm

    Jaden This recipe sounds great. We love new fish recipes and would love to try Kona Blue kampachi. Also I am Tampa Tribune subscriber and reader.
    Thanks for all the great recipes.

  3. christie

    Wow, your recipe looks delectable- I love soba noodles with anything. Hope the Kampachi is coming to my door! Yum!

    Love your website!

  4. hCooker

    Holy comments! :o) I am an avid reader, but was out of town & away from a computer for a week and came home to 553 comments!!!!!!!! WOW!

    This recipe looks delish and I shall for sure try it. I have eaten kampachi at Roy’s in Jax, FL. Yummy!!!! Hope a package is headed my way!!

  5. Dan

    Jaden: I enjoy reading your column in the Tribune…This recipe sounds (…and looks!) FANTASTIC…I really want to prepare it with kampachi, so I have decided to sleep on my doorstep in anticipation!

  6. norm

    Been lurking here for a while and that fish enticed me to come out…
    Love your blog.

  7. Michael Gretchen

    My wife and I have caught yellowtail using dough balls as bait in the Florida Keys. Best with champagne butter sauce. Delicious and wife’s favorite fish dish. I have not yet taken her to Hawaii (note sentence tense – I do have good intentions), but winning the drawing would, according to her, be the next best thing to going. I have also always thought that Kampachi would an excellent name choice for our nextborn and would be a great name for a restaurant or a band.

  8. Diane C

    I have everything ready for this recipe but the fish! Sounds like another one of your dishes my husband will love.

  9. SteamyKitchen

    # # 555 Dan Says:
    April 4th, 2008 at 8:22 pm e

    Jaden: I enjoy reading your column in the Tribune…This recipe sounds (…and looks!) FANTASTIC…I really want to prepare it with kampachi, so I have decided to sleep on my doorstep in anticipation!

  10. Christine

    Oh I hope that I am not to late. Please pick me ooh I want to win! My state wasn’t even on the list!

  11. arthur

    Kampachi is a real crown jewel in the sometimes shabby tiara of farm-raised seafood. If you think this stuff is expensive, figure out what you’re paying when you replace the ink cartridges in your printer ($8-11K/gallon). I always look forward to your recipes—challenging without being intimidating, inventive but not bizarre, and with props to their Asian roots.

  12. Denise and Lenny

    Too funny. I had no intentions of trying to get something from Jaden at Steamy, when I just blogged about her. In fact I only saw this wonderful fish dish as I was getting the hyperlink to add to our posting. Then I said to myself, you must read the post after you blog about dinner last night. This dish sounds fantastic, it may have even worked with my sea bass if I would had looked last night. I love citrus with Soba Noodles. We love Soba noodles, so many things you can do with them; have never considered serving this way, though. I love the fact this fish is sushi grade as well, I am sure it would be great sashimi style with some ginger – slurp!

    Anyhow, great dish and recipe, Jaden. I am going to have to check with my fish monger at Whole Foods out here and see if they have it or can get it. Sounds fantastic!! Look forward to trying it out!

  13. nessie

    Coming from the somewhat more ‘foodie’ (read: better restaurants) area of Denver/Boulder…I am cooking here much more. I love Florida for its bounty of fresh produce and seafood (and love Hawaiian seafood, too…hint, hint). Flavor is the one section of the Trib I make sure to read each week.

  14. Ana

    Can I tell you how much of a godsend you are?! I came to your site looking for recipes for my midterm (I’m taking a Current Cuisine class in culinary school. Read: Contemporary Asian) and the first thing I see: fish recipe! Great, because I’m going to have to make two Asian- style dishes, one fish (I think I have to use striped bass) and once chicken. This one looks so good it’s front runner for my midterm! I looove your blog so much, it’s my go-to for asian cooking (which means I’m permanently on it this quarter)!

  15. Andrea Mack

    I have been reading your article in the Tampa Tribue, but haven’t seen a recipe calling for Calamondins. Is it just a Filipino fruit? AJ

  16. RecipeGirl

    Wow, have a contest and look at all the responses you get. At least I’m a devoted fan. I don’t need a contest to visit your site!

    We had Kampachi at one of our gourmet club dinner parties. Good stuff. Love the pic too!

  17. Saori

    I read with interest your article. I am also an Asian woman living in the Bay area who loves to cook, so I wonder if you have any tips of stores that carry more options of fish beyond the salmon, tilapia, grouper, tuna, swordfish and occasional mahi mahi fillets. I am interested in buying fresh whole fish and different species! There are so many different kinds of fish and seafood available in other places, it’s such a shame we only eat the same 10 or so, it cannot be good for the natural balance either.
    Today is my wedding anniversary and it would be perfect if we could plan on a kampachi dinner, a belated special dinner of sorts.
    Thank you!

  18. Natch

    Hello Jayden, I just read your article and love the recipe. I’m into Thai food and this Citrus-Soy fish fillet with soba noodles sounds wonderful. Like you I am never sure of any other fish but salmon and grouper. All the lower priced frozen fish is from China and I’m afraid of what’s in the counter might have come from there too. I would love to buy grouper, but the price in too high for our SS check. We used to catch our own fish but that time has passed. Please pick me, it would be such a great treat. Thank you, One old fisherman and his best catch ever, ME!

  19. Laura

    Sounds incredible–farm raised fish that actually tastes good! I’d love to try it.

  20. Leigh Davis

    I finally have a few minutes to read Wednesday’s FLAVOR of the Tampa Trib…it is now Saturday evening, and I have pulled FLAVOR out of my husband’s paper pile headed to recycle.

    FLAVOR says you are holding a drawing for Kampachi, and to comment by Sunday AM post-coffee time for you.

    Yum, fresh Hawaiian Kampachi is one of my favorite fishes to eat. I was spoiled living in SoCal. Thanks for getting the word out on where I can find it, for when I want to spoil my husband and I with a fresh seleltion.
    I hope I win Kona Fresh’s generous offer. What a nice Spring gift that would be!

    Leigh

  21. ijalex

    When I was in Kauai a couple of years ago, Kampachi was offered on the menu at Roy’s. One of my dinner companions ordered the Kampachi and it was reported to be “wonderful”. I am a Tampa Tribune reader and would love to be chosen to receive this awesome prize… I don’t want to miss out again!

  22. Davelynn

    ALOHA,I AM A TAMPA TRIBUNE READER.I SPENT A MAJORITY OF MY LIFE IN HAWAII. .I HAVE BEEN LIVING IN FLORIDA FOR THE PAST 4 YEARS.AS YOU CAN IMAGINE,I HAVE BEEN GOING THROUGH HAWAIIAN FOOD WITHDRAWALS.MY SEARCH FOR A HAWIIAN RESTURANT HAS BEEN IN VAIN.WINNING THE KAMPACHI FILLERS WOULD TAKE ME BACK HOME FOR A BRIEF MOMENT,MAHALO FOR TAKING TIME TO READ MY ENTRY.

  23. Davelynn

    ALOHA,I AM A TAMPA TRIBUNE READER.I SPENT A MAJORITY OF MY LIFE IN HAWAII. .I HAVE BEEN LIVING IN FLORIDA FOR THE PAST 4 YEARS.AS YOU CAN IMAGINE,I HAVE BEEN GOING THROUGH HAWAIIAN FOOD WITHDRAWALS.MY SEARCH FOR A HAWIIAN RESTURANT HAS BEEN IN VAIN.WINNING THE KAMPACHI FILLERS WOULD TAKE ME BACK HOME FOR A BRIEF MOMENT,MAHALO FOR TAKING TIME TO READ MY ENTRY.

  24. Eileen Jones

    The recipe for Kampachi sounds delish–like it would turn ordinary fish into lip-smacking wonerfulness. It is simple, we’ve got everything on hand, and will try it soonest.

  25. Freddy

    I read your article (and saw the pic – wow!) in the Tampa Trib and have been salivating since!!!!
    I have a passion for fish and can’t wait to try a piece of Kampachi.
    Thank you! Thank you!
    Freddy

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