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

    # 70 missyv Says:

    April 2nd, 2008 at 10:47 am

    Loved the article in the Tampa Trib. Hawaii has the best yellowtail sushi Once had some fresh caught off an 80 ft. sailboat going from Oahu to Maui. Excellent!

  2. Steamy Kitchen

    # 73 Elaine Bucci Says:

    April 2nd, 2008 at 10:58 am

    Sounds yummy. I just got back from Hawaii a couple of weeks ago, unfortunately I did not try this fish. So hope I get the chance now. I’m a faithful Tribune reader. Pick me !!!!!!!!!

  3. Steamy Kitchen

    # 87 Cecile Says:

    April 2nd, 2008 at 11:28 am

    My hubby and I read the Tampa Tribune daily. I rarely buy fresh fish because it hurts to spend more on one pound of good fish than I make in one hour at work, nevertheless, when we eat out we always try the fish. I was recently told to beef up the omega-3 oils in my diet, and would love to try something delicious that won’t come back to upset my poor stomach hours later! We visited Oahu last fall but I never saw this fish on the menu at any of the restaurants. Your pictures are very good, the food always looks delicious!
    Love your column!

  4. SteamyKitchen

    # 103 Jeanne Lo Says:

    April 2nd, 2008 at 11:50 am

    Dear Jaden:

    I just finished reading your article in Tampa Tribune. I happend to have salmon fillet on hand, I am going to try your mouth watering recipe tonight. Please include me in your drawing of the Kona Blue prizes

    Mrs. Jeanne Lo

  5. Phyllis

    Yum. I’ve been a bit bored with food lately. Hmmm, maybe because I’ve been adjusting my cooking to feed the kids. So weird since I LOVE food. It makes me happy. No, I’m not overweight – thank goodnes. Discovering your food blog had hit my “happy foodie” button and I’m excited about cooking again! Yum.

  6. Steamy Kitchen

    # 108 Judy Dyer Says:

    April 2nd, 2008 at 11:58 am e

    Dear Jaden,
    Thank you for the opportunity to win some Kona Blue kampachi and the great sounding recipe in the Tampa Tribune. I recently bought some fresh Hawaiian Kona salmon at Marzanno’s in St. Petersburg. I just baked it with olive oil and lemon. It was like butter! So, now I’m thinking that the Kona Blue will be the same.
    judy dyer

  7. Steamy Kitchen

    # 119 nancy holden Says:

    April 2nd, 2008 at 12:12 pm

    I really love your column in the Tampa Trib…..todays was especially great since we are getting into sushi and can’t wait for my fresh kampichi to be delivered……keep up the good recipes!!!!!!!

  8. SilviB

    Jaden – just read your article in the Tampa Tribune. My husband and I really enjoy fresh fish, but living in the Avon Park/Sebring area, we’re not very close to the Tampa area restaurants or the Orlando retailer – so, would be absolutely delighted to be one of the winners! It’s my birthday next Wednesday, what an original and delicious gift!!

  9. Steamy Kitchen

    # 120 Kathie Says:

    April 2nd, 2008 at 12:14 pm

    Salmon is what we eat the most of but that Kampachi certainly looks
    YUM OH!!!!
    We would LOVE to experience such a delectable treat, but will be reading the Tampa Tribune and have my coffee before I check my email in hopes of receiving the notice we have been chosen one of the lucky winners.

  10. Steamy Kitchen

    # 123 lisa Says:

    April 2nd, 2008 at 12:19 pm

    love your column, thankful its included in the tampa tribune!

    now when are we gonna get some decent asian restaurants in the tampa area?????
    i suppose i will just have to sign up for some lessons…..

    thanks again.

  11. Steamy Kitchen

    # 125 Sheila G. Says:

    April 2nd, 2008 at 12:23 pm

    Three cheers for the Tampa Tribune bringing your article to us!!!

    I read your article today and started dreaming of all of the new dishes I’d love to cook with the Kampachi. I’ve been teaching some friends how to cook some new dishes (Thai, Italian and just a new twist on things to keep boredom from creeping in) and how to roll sushi, and I would love to have the opportunity to have the Kona Blue Kampachi be the center of our next gathering!

    We’d love to share some pictures of our creations and of course will save a glass of wine for you too!!!

  12. Steamy Kitchen

    # 127 Frank Says:

    April 2nd, 2008 at 12:25 pm

    Read your article on the kampachi in the Tampa Trib today and have to say I love your column. Interesting subjects and well written. I’m SO glad the Trib updated it’s Flavor section. As for today’s column, I’ve never heard of this fish before but it sounds awesome.

  13. Steamy Kitchen

    # 128 Chihiro Says:

    April 2nd, 2008 at 12:25 pm

    I LOVE eating fish and that picture looks verrrry tasty! I’m a tampa trib reader by the way ~_^

  14. Steamy Kitchen

    # 138 Mark Says:

    April 2nd, 2008 at 12:55 pm

    Enjoyed your article in the Tribune this morning. My family is a big fan of truly fresh seafood as I have spoiled them over the years with locally caught (by me) Trout, Redfish, Grouper and Snook. Believe me, those filets can cost double what the Kampachi does, but well worth it.

  15. Steamy Kitchen

    # 146 Gary Says:

    April 2nd, 2008 at 1:13 pm

    WOW, I read about this contest the first thing this morning and was salivating…..almost drooling…..My son and I love fresh fish and would be so happy if we were chosen….We are both Tampa Trib readers so I hope we get the chance to try the Kona Blue! Aloha…….

  16. Steamy Kitchen

    # 148 Steph P Says:

    April 2nd, 2008 at 1:14 pm

    This recipe looks very good! I was just reading about it in the Tampa Tribune and saw the contest. My husband and I went to Hawaii in August and the fish is so awesome there. I can’t wait to try the fish (that is if we do win!). Yummy!!!!!!!
    Thanks

  17. Marianne Collacchi

    I loved your article, which by the way I read in the Tampa Tribune. Your discription of standing at the fishmongers and wringing your hands made me LOL because I do the very same thing. I moved here from Philly and thought this being Florida seafood would be cheap and plentiful not the case though. So I stick to Tilapia, when the kids were very young and all fish was cheaper I would try a different fish each week. It was fun and they came to love some and loathe others. While we were eating our weekly Tilapia my son, now 16, said “Mom remember when you used to make all kinds of cool fish”? Now Jaden this comment should be tugging at your maternal heart strings right about now. If I win I can once again broaden my sons culinary horizons, and who knows maybe he will like the kampachi enough to get a job so he can buy some for himself one day.

  18. Steamy Kitchen

    # 151 Indira Gavarrete Says:

    April 2nd, 2008 at 1:26 pm

    Hi ! I think you are a foodie even if you don’t want to admit it. Anyway, as my husband would say… free food – I am there ! So here I am writing a comment hoping to win the fish.

    P.S. I am a Tampa Tribune reader

  19. Steamy Kitchen

    # 158 Nancy Alguire Says:

    April 2nd, 2008 at 1:48 pm

    Always enjoy your articles in the Trib and now will attending your blog. Recipe sounds fabulous and easy – would taste best with kampachi, I’m sure. My 90 year old father would love to share this dish with us. Hope he can. Nancy

  20. Steamy Kitchen

    # 159 Jeanine Says:

    April 2nd, 2008 at 1:51 pm

    The recipe for Citrus-Soy Fish Fillets in the Tribune sounds wonderful. My husband and I eat fish a lot, salmon being my favorite. The fish prices you mention are extremely high. We watch the local ads for deals and stock up when the prices are good. As long as it hasn’t already been frozen, you can freeze for a later time. Here’s hoping to win the Kona Blue to try something new.

  21. Steamy Kitchen

    # 164 Pamela Says:

    April 2nd, 2008 at 1:56 pm

    One of the best things about being a Tampa Tribune reader is the chance to try a recipe like this. I plan to use salmon, but would love to try the kampachi.
    Mahalo Jaden
    Pamela

  22. Steamy Kitchen

    # 167 Marc Chabmbers Says:

    April 2nd, 2008 at 2:11 pm

    Ok…. so I read your article in the Tribune (hint hint) over lunch and now I’m hungry again. Sounds delicious.

  23. Steamy Kitchen

    # 172 Susie Says:

    April 2nd, 2008 at 2:21 pm

    Kampachi fillets sound wonderful but take it from a true Florida Cracker grouper isnt the only fish in town. Please try our mullet, they can be found at the fish market whole, pick one with nice bright eyes (no cataracts), and have it filleted. Broil the filets with a little Lowrys Season Salt, white wine, lemon & butter .. you aint going to find better eating than that (we have them with buttered grits). Then theres Spanish Mackerel, Spotted Sea Trout, Pompano, you can find some really fine seafood in Florida, wild shrimps, wild scallops, blue crabs.

    Gotta go grab my fishing pole, crab trap, and of course Mullet net, talking about all this seafood is making me hungry. By the way I love your column in the Tampa Tribune!!

  24. Marianne Collacchi

    Jaden I already entered, #470 but I wanted to share something with everyone, next time you get seafood ask the fish monger for some of the plastic tubs the fish comes in, sounds odd but they make great containers for left overs and to freeze things or put cookies in. They are white plastic with great fitting lids, they always have tons of them. Just scrub them out and your good to go. I used to put my sons leggos in them.

  25. Steamy Kitchen

    # 173 Tom Eleazer Says:

    April 2nd, 2008 at 2:21 pm

    Loved the article on Kampachi. Have had it before in CA, and it’s a wonderful fish that is relatively undiscovered. Hope I am the lucky winner. BTW, I’m a Tampa Tribune reader.

    You mentioned there was a retailer in Orlando that carries the fish. All I could find on the blog link were restaurants. Can you share the name of the store where I could purchase, as I get to Orlando quite often.

  26. Regina

    Wow that is sure a lot of comments/entries! But i just wanted to chime in anyway (really not just cause i want the fish! ;)). But miso-soy glazed is 1 of my favorite preparations for salmon, i am sure to try out your citrus-soy, sounds (and looks) yummy!

  27. Steamy Kitchen

    # 177 Heather Says:

    April 2nd, 2008 at 2:33 pm

    I just read in the Tampa Trib that you have fish to give away. If I can’t go to Hawaii, it can come to me… in the form of mail-order fish! Yum!

  28. Steamy Kitchen

    # 178 Allen Says:

    April 2nd, 2008 at 2:35 pm

    My wife would cook the heck out of some kampachi–send it to me. (I saw the contest in the Tampa Tribune.)

  29. Steamy Kitchen

    # 180 Val Says:

    April 2nd, 2008 at 2:38 pm

    I am also a Tribune Reader. The Flavor section is my favorite and I would love to win!

  30. Steamy Kitchen

    # 183 K Says:

    April 2nd, 2008 at 2:53 pm

    Wow! You had me at the picture of the recipe you had in Tribune (much better pic online!!! Hope I win the Kona Blue. So glad I saw your article when I read my tribune~

  31. Micha

    Wow! I would die to have such yummy fish. If you think buying fish is iffy in Tampa, try living in Tucson! Yikes! We actually avoided eating sushi for 6 months after we moved here from Seattle so we could “forget” what good sushi tastes like! A little sashmi would be so delish!

  32. Steamy Kitchen

    # 184 Dick Says:

    April 2nd, 2008 at 2:56 pm

    When I saw your article in the Tribune I had to enter your contest. After we visited Alaska in the 90’s, she would only eat Salmon for the next 10 years every time we ate out! Now she’s hooked on Basa. Help me to start her on something new!!!

  33. Steamy Kitchen

    # 185 Arlene Says:

    April 2nd, 2008 at 3:01 pm

    Being a loooong time Tampa Trib subscriber, my fav part of the paper is the Flavor section! Welcome! I would love to try Kampachi and hope to see it in the Tampa area soon. Glad to see your website too, I spend half my nites looking at cooking and food elated sites! Your Citrus Soy Sauce sounds delish, and I bet it would be good on other foods, like pork roast maybe!
    Hope you pick me!
    Arlene

  34. Steamy Kitchen

    # 187 Joanne Land Says:

    April 2nd, 2008 at 3:12 pm

    As a Tampa Trib subscriber, I love your article! I enjoy the honesty and spunk! My family loves fish and would love to try the Kampachi!

    Keep up with the great recipes and refreshing ideas!

  35. Steamy Kitchen

    # 192 Alice Says:

    April 2nd, 2008 at 3:19 pm

    Love reading your column in the Tampa Tribune. Took a look at your website & love that too. As for the fish, bring it on. I’m game. Thanks for making the food section entertaining!!

  36. Carolyn Rhena

    Hi, I just made your recipe with salmon yummy, but would have loved to have tasted the kampachi in this recipe. I love fish, sushi, sashimi anyway I can make it is wonderful delight. So glad I receive the East County Observer so I can enjoy your column. I just cooked some Spanish Mackerel that I caught in Tampa Bay and it was heavenly. I would love to win that wonderful prize, but know that the next time I am able to get to Hawaii, I will be aware of the kampachi fish. I have to admit I have never heard of it before. I hope I win! and thank you!

  37. Steamy Kitchen

    # 201 Katie Spies Says:

    April 2nd, 2008 at 3:32 pm

    Dear Jaden,
    I am very interested in your kampachi contest. Yellowtail is a favorite of mine.
    Of course I am a faithful Tampa Trib reader.
    What a cool prize!!
    I would really be honored.
    Your fan, Katie

  38. Steamy Kitchen

    # 202 Jeannette Says:

    April 2nd, 2008 at 3:32 pm

    What a wonderful opportunity to try something new and special. Kampachi sounds delicious. I read about it in the Tampa Trib.

  39. Steamy Kitchen

    # 203 J. Rosenblatt Says:

    April 2nd, 2008 at 3:38 pm

    Enjoyed your tribune article. I just made a recipe with seabass. I cant wait to try your recipe with this fish.

  40. Steamy Kitchen

    # 205 Katie Says:

    April 2nd, 2008 at 3:40 pm

    Dear Jaden,
    I am very interested in your kampachi contest. Yellowtail is a favorite of mine.
    Of course I am a faithful Tampa Trib reader.
    What a cool prize!!
    I would really be honored.
    Your fan, Katie

  41. Steamy Kitchen

    # 210 RIP PULS Says:

    April 2nd, 2008 at 3:48 pm

    I just read you blog in the Tampa Trib.I loved yellow tail when I was stationed in Pearl. I also like your write up’s in the Trib.
    RIP

  42. Steamy Kitchen

    # 218 Madam Chow Says:

    April 2nd, 2008 at 4:16 pm

    Just read your article and I hope I win! I used to live in Hawaii, and I miss all that fresh fish

  43. Steamy Kitchen

    # 220 Debbie Harris Says:

    April 2nd, 2008 at 4:40 pm

    I can’t believe you read my mind on this article….you’ve got me pegged. I, too, am afraid of screwing up my fish. I love seafood but don’t cook it at home for that very reason. I can’t wait to try the recipe above…sounds foolproof (or is that idiot proof?). To live on the coast of FL and not be able to get good fish….FOR SHAME!!!

  44. Steamy Kitchen

    # 240 MARY Says:

    April 2nd, 2008 at 6:19 pm

    HI Jaden: Great article on the Kampachi. ALthough my husband is a big fishing fellow; I am not one who really eats fish.

    However, your article and recipe seem like something I would like to try.

    Thanks for all your great/delicious articles over the years that I have read the Trib. Have a great day & a Blesssed day, Mary.

  45. Steamy Kitchen

    # 250 Karen Says:

    April 2nd, 2008 at 7:23 pm

    I have been in a weight loss program for about 9 weeks now. I have lost 25 pounds and am well on my way to a healthier lifestyle. As part of the lifestyle change I have been eating a lot more fish. Salmon is my favorite and I am going to try it with your citrus soy sauce. I have tried other fish as well tuna, swordfish, grouper, snapper to name a few. I would love to be able to sample Kampachi.

    P.S. I am a Tampa Trib reader

    Thanks

  46. Steamy Kitchen

    # 254 Port Tampa Reader Says:

    April 2nd, 2008 at 7:35 pm

    As a former Hawaii resident, I miss the great fresh fish with wasabi especially from our favorite (now torn down) restaurant, the Lewer Street Fish Company. I anjoyed your article in the Tampa Tribune and look forward to winning some of Kona Blue’s Kampachi fish.

    Thanks.

  47. Steamy Kitchen

    # 257 Walt from Dunedin Says:

    April 2nd, 2008 at 8:02 pm

    Walt’s entry

    from Tampa Trib

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