Crispy Striped Bass with Citrus Soba
This Crispy Striped Bass with Citrus Soba is a flavorful, heart-healthy dish that delivers crisp-skinned fish paired with tangy citrus-infused soba noodles and fresh snap peas. It’s a quick, elegant, and balanced weeknight dinner with a refreshing ginger-orange vinaigrette and vibrant textures in every bite.
Equipment
- Large nonstick skillet
- Medium saucepan
- Medium mixing bowl
- Whisk
- Tongs
- Knife
- Cutting board
- Colander
Ingredients
- 6 oz soba noodles
- 8 oz sugar snap peas trimmed and sliced on the bias
- 1/2 tsp orange zest
- 3/4 cup orange juice
- 3 tbsp rice vinegar
- 3/4 tsp grated peeled fresh ginger
- Kosher salt and pepper
- 1 small shallot thinly sliced into rounds
- 1 tbsp olive oil
- 4 6- oz skin-on striped bass fillets patted dry
Instructions
- Cook soba noodles according to package directions, reducing the cook time by 2 minutes. Add snap peas during the last 1–2 minutes of cooking. Drain both together.
- In a medium bowl, whisk together orange zest, orange juice, rice vinegar, ginger, and 1/4 tsp salt. Add sliced shallot and let marinate for 5 minutes.
- Heat olive oil in a large nonstick skillet over medium heat. Season bass fillets with 1/4 tsp each of salt and pepper.
- Place fish skin-side down into the skillet and cook until skin is golden and crisp, about 7 minutes. Flip and cook an additional 2–4 minutes until the flesh is opaque and cooked through.
- To serve, divide the dressing between bowls. Add soba noodles and snap peas (rinse noodles with cool water if sticky), and top with crispy fish. Serve immediately.
Notes
- Use a fish spatula for easy flipping and to preserve the crispy skin.
- Make sure fish skin is dry before searing for ultimate crispiness.
- You can substitute striped bass with salmon, trout, or halibut fillets.
- Snap peas can be replaced with snow peas or green beans if desired.
- Serve cold as a soba noodle salad with chilled fish for a summer-friendly version.