SK Store
Become a Fan
Follow Me
SubscribeWednesday, April 2, 2008
Citrus-Soy Fish Fillet with Soba Noodles + Free Kampachi Drawing!
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.
***
I’m coming to Los Angeles!
These are hands-on classes – we cook together! Contact Epicurean School of Culinary Arts at (310) 659-5990 to sign up.
Print Recipe
Share
Email
Facebook
TwitterYou Might Also Like...
593 Responses to “Citrus-Soy Fish Fillet with Soba Noodles + Free Kampachi Drawing!”
Leave a Comment
-
Cookbook
101 Asian Recipes Simple Enough for Tonight's Dinner
by Jaden Hair -
Favorite Stuff
Pitt Mitt - Use all 5 fingers instead of trying to wrestle hot items with puppet hands.
Hurom Slow Juicer - The very best juicer in the world - Bon Appetit names it best new appliance.
Gravity Pepper Mill - Spice it up one-handed, just turn it upside down.
SK Store
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!
Your recipe sounds delish! I’d love to be entered in the contest.
PICK ME! PICK ME! PICK ME! I will do that killer kampachi justice and send you the pictures to prove it
PICK ME!
This fish looks amazing! I’ve not eaten salmon in a while, but I feel inspired to pick some up today. Thanks.
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.
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!
*drools*
must. have.
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!
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!
I know what you mean about the cost of fish. It usually scares me off. But I’ll keep my eyes open for some kampachi. Sounds great.
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.
ooohhh pick me!
Hi Jaden, you now know that in order to get the most number of comments for a blogger all you have to do is throw out a freebie. My co-worker’s remark was – trust the Chinese (ugh!). While I have not eaten Kampachi we do know the freshness in a fish as my Taiwanese hub with a lot of Japanese historical influence enjoys good sashimi grade fish. So yeah, throw me in the draw pleeeeease. Thanks.
Wow, that sounds fantastic. I’m stuck here in the middle of Missouri, and fresh fish is about non existant. A friend and I have been discussing making sushi – I’m sure we can make it at home for a fraction of the cost of the restaurant 40 miles from us – It’d be fun to win.
Thanks!
Ditto
Who doesn’t want to try a new sushi grade treat?
As the sushi chef on the Simpson’s says “Tasty fish”
I would love to try kampachi, especially since it’s sushi grade; who can say no to that?! Btw, I absolutely love your pictures. My sister just started a blog, and is looking for a new camera. What kind do you use?
How’d you get that lemon to perch so prettily on the fish!?! I love it.
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!
I’m crossing my fingers on this one! That recipe (and photo) looks devine. I wish I could come to your class in LA but I am doing a fitness competition that weekend. No yummy food for me until that is over! Have fun!
Oooh.. I would love the chance to try this fish. Sounds so deelish!
Love your blog, LOVE FISH, bless Me with the fish ,Please….
mm..fish =)
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
I’m holding on to the recipe so I can make it when my gift arrives (pretty please)! My sweet hubby isn’t fond of salmon and I need a substitute that’s good for his heart (besides me)! Thanks.
I had Kona Kampachi once, in a $20 sushi roll, and can’t afford to have it again– unless I win!
Me Win Fish
Oh! What a wonderful sounding recipe!
Living smack in the middle of Iowa, I get the WORST fish ever… these people don’t know how to handle it and it’s NEVER fresh, so I don’t get to eat it as often as I did out in California. I used to eat only fish, no meats – but since moving here I have had to learn to eat meat. Bleh.
*fingers crossed*
I’m dreaming of all the lovely sushi I could make…
Fishies! That sounds great. I read the Trib, too – except it’s the Chicago variety and there isn’t a fish drawing in it!
Ohhh…I’m from Canada. Boo Hoo, would have loved to have been picked to win the Kona Kamachi! but…Steamy Kitchen goodies would be WONDERFUL too!
Oh… man. Yummy fish. Will my attempt to bribe you with pretty yarns help my chances?
Ohhh…I’m from Canada. Boo Hoo, would have loved to have been picked to win the Kona Kampachi! but…Steamy Kitchen goodies would be WONDERFUL too!
I would love to try your recipee in the East County Observer—-so I just need to win the fish!
I am trying to submit this, as I would love to try your recipee in the East County Observer—-so I just need to win the fish!
How yummy sounding! I love sushi and it’s so hard to get sushi quality fish here.
Sounds great. Hope I win. I’m an EAST COUNTY Observer Reader!!!!!!
I’ve gotten used to seafood being inexpensive and widely available in Southeast Asia. I do miss my crab and prawns and sea bass in the UK…
Count me in for Steamy Kitchen goodies!
I like in land-locked Nebraska so any fish here is guaranteed to not be fresh. I would LOVE love LOVE some fresh Kampachi!
Looking forward to more wonderful, delicious recipes! And I can’t wait to try this one tonight!
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!!!
Throw me in the ring for some of that beautiful fish! As a soon-to-be law student, my days of being able to afford fish are numbered. I’d love to try some as beautiful as your kampachi!
Thanks for your lovely and funny as hell blog!
I really love the colors of this dish, It’s really beautiful!
Count me into the lucky draw too!
I would love to try this beautiful fish. Husband has heart disease – this would be great for his diet.
Eating this fish dish will be as close as I’ll get to Hawaii! Put me in for the dreawing!!!
oh, me me me! I’d love some kampachi!
Did I ever tell you how much I loooove your blog? =)
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
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!!
I guess Kona Blue won’t ship their fresh fish where I live, but how knows? heheheh Interesting your soba noodle is a little darker than I used to.
YAY!
Wasn’t kampachi the secret ingredient on iron chef lately?
Jaden, with 395 replies, I’m sure someone has probably already said what I was going to say. WTF? 395 replies? It’s a wonder what free fish can generate huh?
Anywho, I just wanted to say I love Kona Kompachi. It’s served at a few restaurants here in San Francisco. I guess it’s closer to Hawaii so maybe cheaper air rate? But I find it’s becoming the new ahi tuna tartare. Every restaurant has it on the menu served sashimi style or tartare style. I’m not complaining.
I wish I could get fish at my doorsteps. But I live in an apartment building with those tiny mail slots so the fish can’t fit in there. I guess I have to just keep eating them at the restaurants! Nice post!
I really enjoy reading your latest information (and the recipes are great too). I always wondered what would motivate me to send a comment. Now I know – Kampachi! Count me in the contest! Thanks for all the fun and great dishes you bring to cooking!
yum kanpachi. thanks!