Tamari and Sake Marinated Sablefish With Yakisoba Noodles

Recipe by Chef John Wahlke

Tamari and Sake Marinated Sablefish with Yakisoba Noodles

1 C Tamari

1/2 C Sake

1/2 C mirin

1/2 C light brown sugar

1 Sablefish filet

1 C large torn cabbage leaves

3 shiitake mushrooms, sliced

1 pickled or fresh pepper, sliced

1 C Yakisoba noodles

1 1/2 C Ramen broth or chicken stock, unsalted or lightly salted

1 fresh scallion, sliced thin

Whisk Tamari, sake, mirin and light sugar together until dissolved. Marinate Sablefish filet over night.

Preheat oven to 375. Place marinated sablefish on lightly oiled baking dish. Coat mushrooms with oil, salt and pepper and place on a sheet pan. Bake filet and mushrooms for 10 minutes.

Allow filet and mushrooms to rest. Bring ramen broth or chicken stock to boil, then add cabbage. Cook until soft, then add noodles and cook until done. Strain and reserve broth.

In a shallow bowl plate cabbage and noodles. Place peppers and mushrooms, top with fish and scallions. Pour part of the broth around cabbage and noodles.