Rich, spicy, and healthy, this dish is packed with nutrients and filled with flavors of Japanese cuisine. Made with succulent halibut and crunchy wasabi peas, this recipe is a Mountain Trek favorite! We like to serve Halibut when it is fresh and in season. If not in season, substitute another white fish.
INGREDIENTS (Serves 4)
- 4 oz halibut, skinless, 4 portions
- 1/4 cup organic mayonnaise
- 2 tsp sweet chili sauce
- 1/2 tsp wasabi powder
- 1/3 cup dried wasabi peas, roughly chopped
- 3 cup broccoli flowerets, chopped
- 4 cup Swiss chard, fresh chopped
- 1/2 bunch kale, de-veined and chopped
- 1 green onion, cut diagonally
- 1 tsp agave syrup or honey
- 1 tsp water
- 1 Tbsp Bragg’s liquid aminos
- 1 1/2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1/4 cup sesame seeds
- 1/8 cup grapeseed oil
- 1 1/2 Tbsp tahini
- Heat the oven to 400 F.
- Place the halibut on a parchment-lined baking sheet
- Mix the mayonnaise with the sweet chili sauce and wasabi powder to make a paste.
- Spread the paste evenly on top of each piece of fish (common mistake: do not add wasabi peas yet)
- Bake for 15-20 minutes, or until the fish is flaking and the top is slightly browning, 5 minutes before the baking is complete, press the wasabi peas firmly into the paste to cover and return to oven.
- Prepare the gomae by removing any hard stems from the spinach and chard and chop.
- Steam the broccoli. Add the spinach and chard and continue to steam until everything is cooked through and softened, but still bright green. Drain well, keeping warm
- Mix the dressing ingredients in a saucepan on low heat. Once warm, toss with the greens.
- To serve, place fish on plate next to a classic gomae mound. Sprinkle with green onions. To add an element, steam some carrot spears and place fish atop (as pictured).