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TEST KITCHEN

Mahi-Mahi Noodles with Plum and XO Sauce

by Chef Logan Kendall

Harbor Seafood Mahi-Mahi fish noodles with plum, radish,  green onions, and XO sauce.
by Chef Logan Kendall

This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Harbor Seafood and Front of the House.

Mahi-Mahi Fish Noodles

INGREDIENTS

  • 20 g. Fresh Harbor Seafood Mahi filet, deboned
  • 1 tsp. Sesame oil 
  • 1 tsp. Kosher salt
  • 1/4 tsp. Nutmeg 
  • 100 g. Rice flour 
  • 80 ml. Boiling hot water
  • tt. Salt

METHOD

  1. Salt the fish and blend in a food processor with sesame oil until pasty.
  2. Pour boiling water over the rice flour and beat until a dough is formed.
  3. Blend fish mixture into the dough until it’s fully incorporated and smooth.
  4. Place noodle dough in a piping bag and cut the tip about a pinky nail up the bag.
  5. Pipe noodles in the broth and simmer for just a second until they’ve started to rise to the top.

XO Sauce

INGREDIENTS

  • 1/2 cup Dried scallop 
  • 1/2 cup Dried shrimp 
  • 6 oz. Cured duck, diced 
  • 1/4 cup Chinese sausage, chopped 
  • 1 1/2 cup Mild oil 
  • 2 ea. Shallots, minced 
  • 5 ea. Garlic cloves, minced 
  • 2 tbsp. Chili, dry 
  • 2 tsp. Ginger, minced 
  • 2 ea. Whole anise
  • 1 ea. Whole cinnamon 
  • 1 tbsp. Mirin
  • 1 tbsp. Sherry Vinegar 
  • 2 tbsp. Soy sauce 
  • 2 tsp. Lime juice 

METHOD

  1. Rehydrate the scallop and shrimp with water until tender. (Around 8 hrs)
  2. Once rehydrated, combine with cured duck and sausage in a food processor and blend until incorporated. 
  3. In a pan heat oil and cook shallot & garlic until fragrant. Add the protein mixture to the oil along with the spices and simmer for around a half hour.
  4. Once simmered, add your vinegars, soy sauce, and lime juice and continue to cook for a bit until simmered together

Alabama Yellow Stick Broth

INGREDIENTS

  • 1 qt. Water 
  • 2 ea. Yellow sticks 
  • 1 tsp. Sherry vinegar 

METHOD

  1. Bring water to a boil and steep yellow sticks for two minutes. Once steeped, add sherry vinegar.

For Plating

INGREDIENTS

  • 4 ea. Green onions, thinly sliced 
  • 1 ea. Radish,  julienned 
  • 1/2 ea. Barely ripe plum, diced 
  • Mahi noodles
  • XO sauce to coat 

METHOD

  1. Immediately place warm noodles in a bowl with onions, plum, and radish. Cover the noodles in enough XO sauce to generously coat.
  2. Garnish with thinly sliced radish, chive blossoms, and toasted sesame seeds. Set torn seared mahi on top and serve.

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