Matcha Crusted Halibut

Serves 4


  • 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


Soba Noodles

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

For the Matcha Dashi:

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

For the Pistachio Matcha Crust:

  • Place all dry ingredients into a food processor, pulse until it resembles a crust, not into a powder. Transfer to a shallow dish,
  • 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.
  • 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:

  • 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!


Recipe and photography courtesy of Candice Kumai.