Bali Hai’s Sansho Rubbed Escolar

(Serves 4)

SANSHO RUB:

1 TBSP SZECHUAN PEPPERCORNS

.5 TBSP BLACK PEPPERCORNS

.5 TBSP CORIANDER SEED

.5 TBSP FENNEL SEED

.5 TBSP KOSHER SALTMethod: TOAST ALL INGREDIENTS IN A FRYING PAN (EXCEPT THE KOSHER SALT) OVER MEDIUM HEAT. GRIND THE TOASTED SPICES IN A COFFEE GRINDER. MIX IN THE KOSHER SALT.

SOBA NOODLE DRESSING:

.25 CUP SOY SAUCE

.5 TSP SESAME OIL

.25 CUP RICE VINEGAR

.5 TSP SAMBAL

1 TBSP CHOPPED GARLIC

.5 CUP SUGAR

Method: COMBINE ALL INGREDIENTS IN A SMALL SAUCE PAN. BRING TO BOIL AND DRIZZLE IN CORN STARCH SLURRY SLOWLY. (CORN STARCH SLURRY = 50 PERCENT WATER, 50 PERCENT CORN STARCH) WHISK UNTIL DRESSING IS THICK ENOUGH TO COAT BACK OF A SPOON.

ORANGE SESAME VINAIGRETTE:

.25 CUP ORANGE JUICE REDUCTION

1 TSP SESAME OIL

.5 TBSP TAMARI

.5 TBSP HONEY

.25 CUP BLEND OIL

Method: COMBINE ALL INGREDIENTS MINUS BLEND OIL IN BLENDER. (BLEND OIL = OLIVE OIL AND CANOLA OIL, EXTRA VIRGIN OLIVE OIL IS A GOOD SUBSTITUTE) WHILE THE BLENDER IS RUNNING SLOWLY DRIZZLE BLEND OIL IN TO EMULSIFY. SALT AND WHITE PEPPER TO TASTE.

SOBA NOODLE SALAD:

4 OZ DRY SOBA CHA (GREEN TEA) NOODLES (CAN BE FOUND IN A JAPANESE MARKET)

2 TBSP JULIENNED CARROTS

2 TBSP JULLIENED RED BELL PEPPER

2 TBSP JULIENNED RED ONION

2 TBSP MUNG BEAN SPROUTS

1 TBSP THINNLY SLICED SCALLIONS

NOODLE DRESSINGTOSS ALL INGREDIENTS WITH WARM NOODLE DRESSING TO COAT.RUB 4 PIECES OF ESCOLAR WITH THE SANSHO RUB AND CHAR GRILL BY GRILLING FISH OVER HOT COALS. PLACE THE NOODLE SALAD IN THE CENTER OF A BOWL AND SET THE ESCOLAR ON TOP. DRIZZLE THE ORANGE SESAME VINIAGRETE AROUND THE BOWL AND SPRINKLE TOASTED BLACK AND WHITE SESAME SEEDS ON TOP OF THE VINAGRETTE. (SESAME SEEDS CAN BE BOUGHT INDIVIDUALLY) GARNISH WITH RED MICRO SHISO GREENS FOR COLOR.