Ingredients

• 1 1/2 lb fresh  halibut or cod
• 1 pack of 8-10 oz of buckwheat noodles, cook according to the directions on the package

Dry Ingredients: For the Pistachio Matcha Crust:

• 3/4 cup  raw pistachios
• 1 tablespoon matcha LOVE® Culinary Matcha powder
• 1/2 teaspoon sea salt

Matcha Dashi Ingredients: 

• 7-8 cups water
• 4 large stalks of kombu
• 1 teaspoon matcha LOVE® Culinary Matcha powder, whisk in before service, make sure all matcha powder is dissolved
•  Coconut oil spray (unrefined)
• Sea salt to taste

Directions

1. Add all ingredients into a blender and blend until smooth. Feel free to add bee pollen or chia seeds to your smoothie, for an extra kick.

Soba Noodles

1. Cook off your soba noodles, strain with cool water and set aside.

For the Matcha Dashi:

1. In a medium saucepan over medium heat, add your water and kombu, and lightly simmer for approx. 45 minutes to 1 hour.
2. Whisk in matcha LOVE® Culinary Matcha powder until all is dissolved right before service.

For the Pistachio Matcha Crust:

1. Place all dry ingredients into a food processor, pulse until it resembles a crust, not into a powder. Transfer to a shallow dish,
2. Prep your fish, portion out into 4-6 servings, spray with coconut oil & crust the flesh side of the fish with the pistachio crust in a shallow dish.  Dust with sea salt.
3. Lightly coat a stainless steel sauté pan with coconut oil spray. Place over medium heat. Add in your fish and cook until firm to the touch.

Plate up/To Serve:

1. Place one serving of cooked soba noodles into each bowl, ladle with 1-2 ladles of matcha dashi, when fish is all cooked, remove from heat and place on top of the noodles.

Serve hot with a dust of extra matcha or pistachio crust.  Enjoy!