GLAZED HALIBUT FILLETS WITH CARROT/CUCUMBER NOODLES
1/3 cup mirin
1/2 cup soy sauce
1 tbsp brown sugar
2 tsps minced fresh ginger
2 tsps minced fresh garlic
1 tsp five spice powder
2 tbsps finely minced chives (garnish)
4 halibut steaks or 2 fillets
2 tbsp black and white sesame seeds (all white is fine)
1 tbsp sesame oil
1 tbsp vegetable oil
2 large cucumbers, peeled, halved and seeded, and cut into think matchsticks or use a mandoline or vegetable peeler.
1 large carrot, peeled and cut into thirds and cut into thin matchsticks
1/4 cup rice wine vinegar
2 tsps fresh minced ginger
1 tsp sesame oil
1/4 cup minced fresh cilantro
1 tsp sugar
1/2 tsp red pepper flakes
Salt and pepper to taste
Combine all salad ingredients together in a large bowl, tossing to coat. Chill for about 1 hour.
Combine all glaze ingredients (except chives) in a small saucepan and simmer over low heat until reduced to a thick glaze about 4-5 minutes. Remove from heat and set aside.
Brush glaze over both sides of the steaks and let marinate for 15-20 minutes. Sprinkle sesame seeds on the steaks pressing in slightly to coat. Reheat glaze and boil for another 5 minutes. Remove from heat and keep warm. Heat oils in a large pan over medium high heat. Sear steaks on both sides until browned and cooked through – 4-5 minutes per side. Transfer to serving plates and brush with remaining glaze and sprinkle with chives. Serve with noodle salad.