Yellowtail Poke with Glass Noodles and Pear

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This vibrant yellowtail poke with glass noodles and pear is a sophisticated take on the Pacific classic. Combining sashimi-grade fish with the delicate crunch of bean thread noodles and the sweetness of firm green pear, it offers a wonderful balance of textures. The dish is brought together by a zesty lemon and green chilli dressing, which provides a clean, citrusy heat that perfectly complements the rich flavour of the yellowtail and the savoury notes of the arame seaweed.

As a dairy-free and exceptionally light meal, this recipe is perfect for an elegant lunch or a refreshing summer dinner. The inclusion of fresh mint and chives provides a fragrant herbal finish, while a sprinkle of gochugaru adds a gentle warmth. For the best results, ensure your fish is impeccably fresh and your pear is firm enough to be sliced into delicate matchsticks without losing its shape.

Ingredients for Yellowtail Poke with Glass Noodles and Pear

110g thin bean thread noodles
60ml dried arame (seaweed)
45ml de vinagre de arroz sem tempero
45ml white soy sauce
2 tablespoons mirin
2 colheres de chá de suco de limão fresco
1 1/2 teaspoons finely grated green chilli (such as serrano)
1 colher de chá de óleo de gergelim torrado
1 firm green pear, cut into matchsticks
1/2 small sweet onion, cut lengthwise into quarters, thinly sliced crosswise
350g yellowtail, cut into 1/2-inch pieces
1/2 xícara de folhas de hortelã rasgadas
2 colheres de sopa de cebolinha finamente picada
2 teaspoons toasted white and/or black sesame seeds, plus more for serving
Sal kosher
Gochugaru (coarse Korean hot pepper powder) or crushed red pepper flakes (for serving)

How to make Yellowtail Poke with Glass Noodles and Pear

Place noodles in a large bowl and pour boiling water over to cover. Let noodles soak until tender but not mushy, 10–15 minutes; drain. Rinse under cold water; snip into 2" lengths with kitchen shears and return to bowl.

Meanwhile, soak arame in 120ml cold water in a small bowl until softened, 8–10 minutes. Drain; set aside.

Whisk vinegar, soy sauce, mirin, lemon juice, chilli, and oil in a large bowl. Transfer 50g lemon-chilli shoyu to bowl with noodles and toss to coat. Add pear, sweet onion, yellowtail, mint, chives, reserved arame, and 2 teaspoons sesame seeds to remaining shoyu in large bowl and gently toss; season with salt.

Divide noodles among bowls and top with yellowtail mixture; sprinkle with gochugaru and more sesame seeds.

Shoyu can be made 1 day ahead. Cover and chill.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.