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Fermented Chili Rubbed Hiramasa with Korean Noodle

1

Recipe courtesy of Chef Matt Gordon, as featured during Collaboration Kitchen. The dish was paired with AleSmith Brewing Co SUMMER YULE (8.5% ABV).

To make the basting sauce:

  • ½ cup gochujang chili paste (available at Asian markets)
  • 1 Tbs sweet rice wine
  • 1 Tbs soy
  • 1 Tbs sesame oil
  • 1 Tbs lime juice

For noodles:

  • 2 packages Korean sweet potato noodle (16 oz or so)
  • 2 Tbs sesame oil

For remainder:

  • ½ cup  soy
  • 1 Tbs sugar (or use gouchujang again if you want) MIX WITH THE SOY
  • 1 Tbs chopped garlic.. MIX WITH THE SOY
  • 1 cup julienned carrot
  • 1 cup julienned white onion
  • 1 cup julienned red bell
  • 1 quart spinach leaves
  • ½ cup sliced scallions for garnish
  • 3 eggs
  • ¼ cup grapeseed oil

How to Prepare:

For noodles:

  1. Boil noodles in slated water for 5 minutes or until tender.
  2. Drain and rinse to remove the starch.
  3. When cool and rinsed, drizzle with the sesame oil to thoroughly coat.
  4. Set aside.

 For vegetable mixture:

  1. Heat a large wok or other saute pan and add oil.
  2. Add the carrot, onions, bell pepper and spinach. Stir Fry for one minute
  3. Add egg and let cook slightly. Cut and toss all together. Add spinach.
  4. Add noodles to the wok along with the Soy that was mixed with sugar.
  5. Stir to combine and warm through.
  6. Fresh pepper to garnish!

For the fish:

  1. Heat griddle or skillet. Do not season fish.
  2. Sear on one side, then flip and brush with the Gochujang basting sauce.
  3. Cook until just cooked through.
  4. Serve on noodle salad with fresh cilantro garnish.

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