Good Karma Mahi-Mahi, fresh Shitaki & Zucchini Udon Noodles

Asian Food, Fish, low carb, Paleo, Udon Noodles

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Get your chopsticks ready! Play your favorite relaxing music and light your favorite candles. Make some lovely  green tea and get your little teacups filled. This flavorful dish is made with Mahi-Mahi marinated in Miso & Sake with delicious low carb Udon Noodles made from veggies with a Paderno Spiral Vegatable Slicer. You can also use a Julianne Veggie peeler if you want, to make the long noodles.

For the fish marinade, whisk together:

1/2 cup organic white miso paste

1 1/2 Tablespoons grated ginger

1 Tablespoon Hoisin Sauce

1/2 cup organic Japanese saki

1/2 cup ume plum vinegar

1/2 cup organic nama shoyu

Pour over 2 or 3 nice mahi-mahi fillets. Marinate for an hour.

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After marinating:

Pull fish out of the marinade, place on a platter & top with 1 1/2 teaspoons shichimi togarashi and 1 1/2 teaspoons Furykaki. (see photos below)

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These products can be bought at your local whole foods store or an Asian grocery and please keep in your fridgidare & spice drawer for multiple healthy food recipes from eggs to din-din.

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Set aside. You will either grill or cook these in a sautee pan with a bit of sesame oil in a minute, but first, marinate the shitake mushrooms:

10 shitake mushrooms, sliced

1 1/2 Tablespoons Nama Shoyu

5 star anise seeds (just to flavor and look pretty-don’t eat these because they have a husk that’s not appetizing and too crunchy)

A splash of Ume Plum Vinegar

A splash of Japanese Saki

1 Tablespoon Sesame oil.

It will look pretty like this:

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Ah, I just tried a slice of shitake and it was delicious. Let this marinate while you make the Udon Noodles:

Take a Spiral Vegatable Slicer, or  a Julianne Veggie peeler, and 2 medium zucchinis.

Make long, thick noodle slices like this:

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Now, add/place/mix the noodles in the shitake mushrooms and it’s marinade. Let sit for a few minutes while you grill or pan cook your fish. The noodles will soak up the shitake flavors and the yummy marinade.

Now take the fish off the grill and set aside. Heat up a skillet and with a Tablespoon of sesame oil, sautee the udon-shitake mixture(minus the juices) until hot. It will look like this:

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Place in a serving dish. Cut up the mahi-mahi into smaller pieces and place on top of the noodles and shitakes

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Serve in bowls. Don’t eat the star anise, they have done their job. This dish is very filling and tastes sublime. It tastes even better than the usual Udon noodles-but are actually good for you. You won’t have that awful post-carb low feeling that grain noodles & pasta leave you with. No bloat either.

Eat with chopsticks. Serve with your favorite Japanese tea. Feel the love. You are the love.

Asian Style Roast Beef

beef, low carb, sauce

 

This is a sour and tangy beef dish that is tender, juicy and falling -apart-delish. The secret is cooking it in a baking bag with a sauce that has an Asian twist. preheat your oven at 250 degrees or get out your crock pot.  Now, let’s get a few ingredients together:

In a glass bowl, combine the following:

The juice of 8 limes

1/2 cup fish sauce

1/4 cup sesame oil

2 Tablespoons low sodium soy sauce

1 cup fresh cilantro, finely chopped

2 Tablespoons Asian hot chili sauce

3 Tablespoons sesame seeds

Stir and set aside.

If using the crockpot, don’t use the baking bag. Place the following in the pot. If baking, take your baking bag and inside it place:

1 small ginger root, sliced

A 4 to 6 lb. chuck roast smeared with green curry paste only on the top

3 to 6 spring onions sliced, include the green parts as well

1 garlic clove, chopped

2 Tablespoons black ground pepper

1 Tablespoon coconut oil (coconut butter)

5 shitake mushrooms

Now, pour the sauce you set aside earlier over the roast. Seal the bag with the twist tie and cook at 250 degrees for  6 hours or in the crockpot for up to 8 hours until the roast is tender and falling apart. Discard the vegetables and ginger. Serve the tender beef in a bowl or plate and top with some extra sesame seeds with some of the au jus. Scrump!