Chef Candice Kumai

Serves 4-6 


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 powder, ITO EN's Matcha LOVE®

1/2 teaspoon sea salt

Matcha Dashi Ingredients: 

7-8 cups water

4 large stalks of kombu

1 teaspoon 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 tea 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!