Citrus Whitefish with Soba

Instructions

1. Prepare Ingredients

   7 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil.
   • Finely mince the garlic.
   • Trim the asparagus, separating the top tips from the stems, and slice the stems thinly.
   • Create long ribbons from the zucchini using a vegetable peeler.
   • Juice one and a half lemons and cut the remaining half into wedges for serving.
   • Roughly chop most of the cilantro leaves, reserving a few whole leaves for garnish.

2. Make the Dressing

   4 min hands-on

   • Heat olive oil in a frying pan over medium heat.
   • Add minced garlic and curry powder, stirring constantly until fragrant.
   • Transfer the garlic-curry mixture to a large mixing bowl.
   • Whisk in lemon juice, olive oil, a pinch of salt, and black pepper to create the dressing. Adjust seasoning to taste.

3. Cook Noodles and Vegetables

   2 min hands-on5 min waiting

   • Add soba noodles to the boiling water and cook for 5 minutes.
   • Add asparagus tips and soybeans to the pot during the last 2 minutes of cooking.
   • Drain and rinse everything under cold water to stop the cooking process.
   • Toss noodles, asparagus tips, and soybeans with the dressing in the mixing bowl.

4. Assemble the Salad

   2 min hands-on

   • Add zucchini ribbons and chopped cilantro to the bowl with the noodles.
   • Gently toss everything together until well combined.
   • Divide the noodle salad evenly among four plates.

5. Cook the Whitefish

   6 min hands-on

   • Pat whitefish fillets dry and season both sides with salt and black pepper.
   • Heat olive oil in a frying pan over high heat until shimmering.
   • Cook asparagus stems in the pan for 2–3 minutes until tender-crisp, then push to one side.
   • Place whitefish fillets skin-side down in the pan and cook undisturbed for 3 minutes.
   • Flip the fillets and cook the other side for 30 seconds to 1 minute until just cooked through.

6. Plate and Serve

   2 min hands-on

   • Arrange cooked whitefish fillets skin-side up on top of the noodle salad.
   • Scatter reserved cilantro leaves over the dish.
   • Serve with lemon wedges on the side.
   • Cooking tips:
   • For the best texture, ensure the soba noodles and vegetables are rinsed thoroughly with cold water after boiling.
   • When cooking the whitefish, press down gently with a spatula during the first minute to ensure even contact with the pan for a crispier skin.
   • Taste the dressing before tossing it with the noodles and adjust the seasoning as needed for a balanced citrusy, spicy, and savory flavor.
   • Serve immediately to enjoy the contrasting textures of the crispy fish skin and fresh, juicy vegetables.