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

    # 260 charlie Says:

    April 2nd, 2008 at 8:12 pm

    read you in creative loafing, happy to see your new venue. Tampa Tribune. thanks for your creativity!

  2. Steamy Kitchen

    # 280 Ken Says:

    April 2nd, 2008 at 9:58 pm

    I’m in!

    Yours truly,
    Mr. Tampa Trib reader

  3. Steamy Kitchen

    # 288 Andrea Mack Says:

    April 2nd, 2008 at 10:31 pm

    So glad to find you in the Tampa Tribune. Love your column. Will love the Kampachi AJ

  4. Steamy Kitchen

    # 314 Michael in Tampa Says:

    April 3rd, 2008 at 9:38 am

    Jaden you Babe, Looking at your kampachi Photo, I thought I was at Mama’s Fish House in Maui listening to the surf and reading the menue of which fisherman caught this fish this morning. Definately a new fan of yours. Mahalo!! BTW/ Pick me, and I’ll prepare a nice Cedar Plank Salmon with sesame seed glaze on my monster grill, and pare it with a nice bottle of Pinot Grigio. Cheers to you!!

    BTW/ Website was wrong in the Tampa Trib. Had to search Google and finally got to your new web site, then find your contest. Just like fishing, but I caught the fish of the day…..

  5. Steamy Kitchen

    # 316 Amy Says:

    April 3rd, 2008 at 9:42 am

    Just got a chance to read your column in my Tampa Tribune and would love to try some Kampachi. My girls love Salmon, but something new is always fun. I have been so happy to have a column dedicated to Asian cooking – thanks!

  6. Steamy Kitchen

    # 318 laura cooper Says:

    April 3rd, 2008 at 9:52 am

    Loved your article and hope I win some free tuna! It’s my favorite fish. Read your article in the Tampa Tribune and love your comments. Laura

  7. Steamy Kitchen

    # 320 GCS Says:

    April 3rd, 2008 at 10:04 am

    HI Jaden

    Glad your site is back up and running. I’m an East County Observer reader and I love fish.

  8. Steamy Kitchen

    # 321 Chef Bill Says:

    April 3rd, 2008 at 10:04 am

    I love your articles – bright,sweet and slightly tart; funny too !
    Tampa Tribune is better than ever with you in their kitchen.
    Here’s hoping that kampichi gets to my kitchen! Nummy!

  9. Steamy Kitchen

    # 323 Victor Says:

    April 3rd, 2008 at 10:15 am

    East County Observer reader. Got to win so we can try this new fish! Will any local fish shops carry it?

  10. Marilyn

    JADEN….YOU HAD ME AT ALOHA!!! COULD NOT BELIEVE I HAVE ALL OF THE INGREDIENTS ON HAND–EVEN THE SOBA NOODLES!!!

    I HAD SAVED YOUR PAGE WHILE ‘DRINKING MY MORNING COFFEE,’ AND I DIDN’T REALIZE UNTIL UNTIL THIS MORNING THAT THERE WAS A CONTEST!
    OH, MY! WOULDN’T THIS BE A FABULOUS TREAT TO WIN!

    I HAD JUST SPENT TWO HOURS ON THE INTERNET TRYING TO FIND A VENDOR FOR BLUE CRAB (MARYLAND)–SO KNOW WHAT THE FedEx CHARGES ALONE CAN BE!

  11. Steamy Kitchen

    # 324 Norma Swain Says:

    April 3rd, 2008 at 10:17 am

    I love your articles in the Tampa Tribune. You come up with some of the best ideas for cooking special dishes. Your article on the kampachi was especially interesting, since we have been to Hawaii and tasted the dish you wrote about. But, I never thought the price of this fish was that expensive. It is probably just as good to go to Mise en Place, or SideBerns, to get this extrordinary dish..Keep up the good articles…
    Norma Swain

  12. Steamy Kitchen

    # 333 Jim M Says:

    April 3rd, 2008 at 11:31 am

    Saw your article and recipe in the Flavor Section of our Tampa Tribune and it sounded so delicious. I’ve been doing most of the cooking since my wife went back to work, but fish has been intimidating. I can’t wait to try your recipe with the Kampachi we’re going to win! Thank you so much!

  13. Steamy Kitchen

    # 334 Alex Says:

    April 3rd, 2008 at 11:37 am

    Love your column. It is a refreshing addition to the Tampa Tribune. Recipes are inventive. Would love to win the kampachi.

  14. Steamy Kitchen

    # 347 Cindy Says:

    April 3rd, 2008 at 1:32 pm

    Aloha Jaden! I started collecting fish recipes ten years ago while living in Hawaii. I also bought a book there called Fish Dishes of the Pacific from the Fishwife and was always adventurous when I purchased various “affordable” types of fish. However, back on the mainland now with higher prices, I too get nervous standing in front of a fish counter and most often choose salmon or tilapia. I would love to try the Kampachi! I’m a Tampa Trib reader and love your new column and recipes. So glad you are here!

  15. Steamy Kitchen

    # 348 Judie McKown Says:

    April 3rd, 2008 at 1:40 pm

    I’ve never heard of kampachi until I saw your article in the Tampa Tribune. I’d love to win some and try it out.

  16. Steamy Kitchen

    # 351 Colin Lake Says:

    April 3rd, 2008 at 2:14 pm

    I read your article and I must say my heart skipped a beat. The year was 2005, the island of Maui was the scene and I had just tried the most amazing fish that I had never heard of before, it was the delicious Kampachi. It came highly recommended from the restaurants hostess. I can easily say that it was one of the top 3 dining experiences I have ever had, but sadly as my plane took off a little piece of me was left behind in Hawaii as I have not been able to locate this delicacy.
    I only thought that this wonderful fish could be found in Paradise until now, please make my dreams become a reality once again. I would be most greatful to share in this wonderful prize if you see fit to choose me!

    Thanks for such a great column that I look forward to every time its printed!

  17. Steamy Kitchen

    # 355 DeDe Says:

    April 3rd, 2008 at 2:46 pm

    Sounds great. I have wonderful memories of a fav dish called Fried Udan I used to get in a little local “deli” in Wailuku, Maui. Sort of a stir fried noodle dish with Udan fish. Not sure if I am spelling it right. I definately plan to try this. Thanks for the opportunity to win some free fish. East County Observer reader.

  18. Steamy Kitchen

    # 356 Lee Says:

    April 3rd, 2008 at 2:49 pm

    I am always looking for new fish recipes as I don’t eat meat or chicken. This recipes sounds great!!! I read about the kampachi fillets in your article in the East County Observer and definitely wish to be entered into the drawing!

  19. Steamy Kitchen

    # 358 Angie Says:

    April 3rd, 2008 at 2:55 pm

    Loved the article and recipe for citrus-soy fish with soba noodles in Tampa Tribune; made it for dinner last night and my husband (who typically doesn’t like salmon) said it was “fantastic” and “awesome”, as did my 10 year old daughter who loves salmon! Thanks!! Would love to try kampachi!

  20. Steamy Kitchen

    # 359 eric Says:

    April 3rd, 2008 at 3:02 pm

    After reading your article in the tribune,i remembered what my favorite way to prepare Kampachi when in was a sushi chef,and it’s really simple,so here goes:trim some of the fat of off the loin and discard it,then slice the fish into nigiri style pieces and lay them in a slightly overlapping arrangement with some paper-thin shallots and then drizzle a little bit of extremely hot sesame oil or chili oil and a little ponzu then enjoy!

  21. Steamy Kitchen

    # 361 Joey Says:

    April 3rd, 2008 at 3:14 pm

    Hi Jaden,
    I have been reading your article in C.L. and now the Tampa Tribune for quite some time. I have to admit I finally came to your website because of the possibility of free Kampachi. Now that I’m here that doesn’t seem half as exciting as helping taste some of your recipes (not that the Kampachi would go to waste if i were to win). So if you still need people i’d love to be included. best of luck and keep up the great work.

  22. Steamy Kitchen

    # 368 Seafood Lover Ron Says:

    April 3rd, 2008 at 3:52 pm

    Saw your Kampachi recipe in the Tampa Tribune and want to try it but at $17/ pound plus shipping salmon will be my suitable sub–unless you draw my name in your contest!

  23. Steamy Kitchen

    # 373 Diane Hampel Says:

    April 3rd, 2008 at 4:16 pm

    Enjoyed your article I read in Tampa Tribune, though I liked the food section when it was in Baylife section better but I am a Tampa native and dont like changes in my paper . Hope I win ,Thanks

  24. Steamy Kitchen

    # 385 Bill P Says:

    April 3rd, 2008 at 5:55 pm

    Sounds great. Hope I win. I’m an EAST COUNTY Observer Reader!!!!!!

  25. Steamy Kitchen

    # 388 Carmen in East Lansing Says:

    April 3rd, 2008 at 6:04 pm

    I read your article in the Tampa Tribune. And I would be overjoyed to have my name picked to win a sample of the kampachi from Kona Blue. We do a lot of salmon and would like to try this as well.

    Keep up the great work! Love your blog and recipes!!!

  26. Steamy Kitchen

    # 394 Gary Says:

    April 3rd, 2008 at 6:52 pm

    Read your article in Tampa Tribune and would love to try your recipe with Kampachi instead of Tilapia which I have in freezer so count me in . Thanks

  27. Steamy Kitchen

    # 395 beowulf500 Says:

    April 3rd, 2008 at 6:52 pm

    I read this in the Tampa Tribune…got to try this…I bet the suace would the dressing work on salmon too…some of my favorite restaurants have it and mother’s Day is coming!!

  28. Steamy Kitchen

    # 417 bruce Says:

    April 3rd, 2008 at 11:52 pm

    hi Jaden, as always, enjoyed your article in todays trib.You have a natural gift for writing. kids running around and a recipe that may suck? real talk. maybe you should try politics. a real person would be nice. anyway, i used to be in the seafood business. alot of fish from Asia. Vietnam mostly. love to try the kampachi. anyways,please keep up the good work. makes me look foreward to thursdays. best to You and Your Family, bruce emerson

  29. Steamy Kitchen

    # 423 Veteran Military Wife at Life Lessons of a Military Wife Says:

    April 4th, 2008 at 8:03 am

    I am such a neophyte…I never heard of this kind of fish…i can only drool at the photo! I need to get out of my salmon and tilapia rut..that’s all I buy! I am a Tampa Tribune reader too:-)) So glad to see you in the paper now!

  30. Steamy Kitchen

    # 461 SilviB Says:

    April 4th, 2008 at 11:36 am

    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!!

  31. Steamy Kitchen

    # 489 Carolyn Rhena Says:

    April 4th, 2008 at 12:38 pm

    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!

  32. Steamy Kitchen

    # 510 Marilyn Says:

    April 4th, 2008 at 1:17 pm

    JADEN….YOU HAD ME AT ALOHA!!! COULD NOT BELIEVE I HAVE ALL OF THE INGREDIENTS ON HAND–EVEN THE SOBA NOODLES!!!

    I HAD SAVED YOUR PAGE WHILE ‘DRINKING MY MORNING COFFEE,’ AND I DIDN’T REALIZE UNTIL UNTIL THIS MORNING THAT THERE WAS A CONTEST!
    OH, MY! WOULDN’T THIS BE A FABULOUS TREAT TO WIN!

    I HAD JUST SPENT TWO HOURS ON THE INTERNET TRYING TO FIND A VENDOR FOR BLUE CRAB (MARYLAND)–SO KNOW WHAT THE FedEx CHARGES ALONE CAN BE!

  33. Lou

    4/4/2008

    Dear Ms. Hair,

    I enjoyed your article in the East County Observer about Kona-Blue on April 3, 2008. A while back I think you taught a sushi class that my wife and I attended before your store started a renovation.

    We enjoy good company, food and wine. We especially like Sushi and Sashimi and enjoy classes and suggestions that help us improve our menu. Thank you for informing us about Kona Blue and the Hawaiian Yellowtail. Orlando is a bit too far to drive to the grocery store but maybe we can convince a Lakewood Ranch grocery store to carry it.

    Thanks again for the tip on Kona Blue.

  34. awatersign

    I would love to try a new fish. Salmon is pretty much the only type of fish we eat on a regular basis, which gets boring!

  35. Kat

    It would be great to try this Kampachi!

    I usually cook tilapia because Costco sells it for a decent price.

  36. Fay

    Thanks for sharing the Citrus-Soy Fish Fillet recipe. I’ve been looking for a different way to cook fish than my usual steaming, so this is perfect.

    Hope you draw me for the winning of this Kampachi fish!

  37. Albert

    Here fishy fishy fishy…I saw your picture on tastespotting and was immediately entranced….

  38. Paula

    Loved the article on Kampachi…..going to TY&CC tonight…..hope it is on
    menu. We LOVE good seafood, especially fish!!! We have been Trib readers
    for 31 years.

  39. Mame

    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.

  40. Terri

    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.

  41. Mel Rethmeyer

    I completely agree that it only takes 60 seconds to ruin what could be a memorable fish dish off the pan. Nobody wants to chew on err rubber which is exactly the result of overcooking fish. I am fortunate to have lived in Asia for most of my life where there is an abundance of fresh fish, the kind you buy from hardworking fishermen and rush home to grill over open fire.The taste of fresh fish is HEAVEN…sweet…the kind of flavor that sticks to the memory. I have never tasted Kampachi and knowing it is in fact yellow tail, then I could imagine it be wonderfully sweet when eaten fresh. I love yellow tail sushi for its sweetness but it makes me wonder now what could possibly be the difference between the yellow tail usually order from my favorite japanese resto and Kampachi the Hawaiian version of it. Judging from the photo you took, I could almost taste it. Another beautiful dish, perfectly captured and enticing as ever. Here’s to fresh fish, Kampachi and your wonderfully steamy kitchen..cheers!

  42. margo

    I love your site – my most favorite post is the list of reasons your children should eat their vegetables “Steamy-Style”. I have exactly the same philosophy!

  43. Steamy Kitchen

    # 536 Lou Says:

    April 4th, 2008 at 3:03 pm

    4/4/2008

    Dear Ms. Hair,

    I enjoyed your article in the East County Observer about Kona-Blue on April 3, 2008. A while back I think you taught a sushi class that my wife and I attended before your store started a renovation.

    We enjoy good company, food and wine. We especially like Sushi and Sashimi and enjoy classes and suggestions that help us improve our menu. Thank you for informing us about Kona Blue and the Hawaiian Yellowtail. Orlando is a bit too far to drive to the grocery store but maybe we can convince a Lakewood Ranch grocery store to carry it.

    Thanks again for the tip on Kona Blue.

  44. Steamy Kitchen

    # 544 Paula Says:

    April 4th, 2008 at 6:23 pm

    Loved the article on Kampachi…..going to TY&CC tonight…..hope it is on
    menu. We LOVE good seafood, especially fish!!! We have been Trib readers
    for 31 years.

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