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Almond-Crusted Escolar with Tomato Chutney and Cold Soba Noodle Salad

Almond-Crusted Escolar with Tomato Chutney and Cold Soba Noodle Salad

From: Chef Tammy Hyunh, Tamarine Restaurant, Palo Alto, CA.

Yield: 6 servings.

1 cup sliced almonds, chopped
1/2 cup all-purpose flour
6 6-oz. escolar fillets
1 large egg, beaten to blend
as needed, salt and pepper
2 Tbsp. unsalted butter
2 Tbsp. olive oil or canola oil

Combine almonds with a touch of salt and pepper. Sprinkle escolar with salt and pepper. Dip fish in flour, then dip one side of fish with beaten egg. Press egg-dipped side of fish into almonds to adhere. Place fish, nut side up, on a plate. Repeat with remaining fillets.

Melt 1/2 the butter and oil in large skillet over medium-high heat. Add 3 fish fillets to pan, almond-side down, and cook for 3 minutes or until crust is brown. Turn fillets over and cook for another 3-4 minutes until centers become opaque. Keep fish warm and repeat with remaining fillets. Serve fish atop soba noodles salad and top with tomato chutney.

Nutrition facts per serving: 344 calories; 4 g saturated fat; 9.8 g monounsaturated fat; 4.6 g polyunsaturated fat; 98 mg cholesterol; 150 mg sodium.

2 lb. vine-ripened tomatoes, peeled, seeded and coarsely chopped
2 large garlic cloves, minced
1 Tbsp. finely grated peeled fresh ginger
1/3 cup minced shallots
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried hot chili flakes
2 Tbsp. unsalted butter
2 Tbsp. sugar
1 Tbsp. fresh lime juice
1 Tbsp. tamarind liquid

Melt butter in large skillet over medium heat. Add shallots, ginger, garlic, salt and pepper to skillet and stir until shallot is softened, about 3 minutes. Then add tomatoes, sugar, tamarind liquid, lime juice and cook until thickened, about 20 to 30 minutes

over low to medium heat. Cool at room temperature. Can be refrigerated and kept for about 1 week. Reheat to warm for serving.

Nutrition facts per serving: 75 calories; 2.4 g saturated fat; 1 g monounsaturated fat; 0.2 g polyunsaturated fat; 10 mg cholesterol; 393 mg sodium.

6 oz. soba (Japanese-style) noodles
1 English cucumber, thinly sliced lengthwise
1/2 cup fresh basil, julienned
1 Tbsp. sesame seeds
1/2 tsp. sesame oil
2/3 cup rice vinegar
3 Tbsp. sugar
1/2 tsp. salt

Cook noodles in large pot of boiling water until al dente, about 5-6 minutes. Drain and rinse under cold water, then drain again to remove excess water. Transfer noodles to a large bowl. Add half the dressing to the noodles and toss to coat. Add more if needed. Can be made ahead of time. Cover and refrigerate until needed. At time of serving, add cucumber, basil and sesame seeds to noodles and toss to mix. Place noodles on plate and top with fish and tomato chutney.

For dressing: Heat sugar, vinegar and salt in a small saucepan over medium heat until sugar is dissolved. Remove from heat and add sesame oil. Cool at room temperature.

Nutrition data per serving: 143 calories; 1 g fat; 0 mg cholesterol; 421 mg sodium.