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.