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High Liner Foodservice

High Liner Foodservice

Sesame Crusted Whiting & Crispy Rainbow Noodle Bowl

Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes

For the Sesame Crusted Southern Blue Whiting

  • 4 each Southern Blue Whiting Fillets
  • 1 ounce White Sesame Seeds
  • 0.5 ounce Black Sesame Seeds
  • 0.75 ounce Ground Ginger
  • 0.75 ounce Kosher Salt
  • 0.5 ounce White Peppercorns ground
  • 1 fl-oz Vegetable Oil

For the Crispy Rainbow Noodle Bowl

  • 8 ounce Soba Noodles
  • 1 tsp Vegetable Oil
  • 2 ounce Wonton Wrapper thawed
  • 8 ounce Shelled Edamame
  • 4 ounce Snow Peas
  • 4 each Rainbow Carrots, peeled peeled into ribbons
  • 1 ounce Scallions, sliced

For the Miso-Teriyaki Sauce

  • 2 fl-oz Soy Sauce
  • 2 fl-oz Miso
  • 1 fl-oz Vegetable Oil
  • 1 fl-oz Mirin
  • 0.25 ounce Ginger, minced
  • 0.25 ounce Garlic, minced
  • 0.5 ounce Light Brown Sugar, loosely packed
  • 0.5 ounce Honey
  1. Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
  2. For the Miso-Teriyaki Sauce: Add all of the ingredients for sauce to a small pot and bring to a gentle simmer over a medium setting on the stovetop. Whisk the sauce occasionally and allow to simmer for 2 minutes before removing from the stovetop. Reserve for service.
  3. For the Crispy Rainbow Noodle Bowl: Prepare the Soba Noodles 'al dente' according to the package instructions.Rinse with cold water, strain and toss lightly in approximately 1 tsp. of neutralvegetable oil. Slice the wonton wrappers into 1/8" long strips. Bring 1/2" of vegetable oil to approximately 350℉ in a small sauce pan on the stovetop. Working in batches if necessary, fry the wonton strips until golden brown and crispy, approximately 20-30 seconds. Carefully remove the wonton strips from the oil using a slotted spoon. Dry on a clean paper towel and season with Kosher Salt if desired. Assemble the bowls beginning by dividing the Soba Noodles equally between four bowls. Add the crispy wonton strips and prepped vegetables as well.
  4. For the Sesame Crusted Southern Blue Whiting: Add the sesame seeds, ginger, salt and ground white pepper to a small bowl and mix well. Working individually press the top of each fillet into the sesame mixture to create a top crust. Preheat a non-stick saute pan over a medium-high setting. Add 1 fluid ounce of vegetable oil to the pan and heat just until the oil barely starts to smoke. Add the Whiting fillets to the pan, crust side down, and cook for one minute before reducing the heat to medium. Continue cooking, taking care not to burn the crust, for approximately 2-3 minutes. Carefully flip the fillets over and cook on the under side for one additional minute, or until an internal temperature of145℉ is achieved. Top each Rainbow Noodle Bowl with a piece of fully cooked Whiting. Drizzle with or serve the Miso-Teriyaki sauce on the side and garnish each bowl with about 1 tbsp of sliced scallions.