Pan-Seared Halibut With Thai Green Curry, Vegetables And Rice Noodles

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Washington Post


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4 6-ounce skinless halibut fillets, pin bones removed

Kosher salt

Freshly ground black pepper

3 cups low-sodium chicken stock or broth

2 teaspoons finely grated ginger root

Finely grated zest of 1 medium lime

1 teaspoon Thai green curry paste

1 tablespoon low-sodium soy sauce

2 tablespoons mirin (rice wine)

1 teaspoon sesame oil

8 ounces snow peas, trimmed and cut into very thin strips (julienne)

2 medium carrots, peeled, trimmed and cut into julienne

1 small red bell pepper, stemmed, seeded and cut into julienne

8 ounces shiitake mushrooms, cleaned and thinly sliced

6 to 7 ounces dried rice stick noodles (maifun), cut in half with kitchen shears

1/2 cup finely chopped scallions, for garnish

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