Halibut Collar Rice Noodles

• 1 halibut collar
• 1/2 c. thinly sliced onion (any)
• 1/2 c. thinly sliced pepper/ chile (hot or mild)
• 2 tbs. minced ginger
• 3 tbs. canola oil
• 2 tbs. soy sauce
• 2 tbs. frozen pineapple or orange juice concentrate
• 1/2 c. water or wine (Reisling or other sweet)
• juice of 1/2 lime
• 2 tsp. sesame oil
• 1 +tbs. sambal / garlic-chili paste
• juice of the other 1/2 lime
• minced herbs (mint, cilantro, thai basil or all)
• medium wide rice noodles

1. Soften onion, pepper and ginger in oil in skillet. Add soy, frozen juice, water/wine and juice of 1/2 a lime; bring to simmer. Place fish collar skin side up and cover. Cook at slow bubble approx. 8-10 mins. until fish releases from bone and shows no pink.
2. Uncover, remove from heat and, after a few minutes, pull fish meat from bone and return to pan. Discard bone and skin.
3. Add sesame oil, sambal and juice of 1/2 a lime. Bring quickly to simmer and remove from heat again.
4. Meanwhile, pour boiling water over rice noodles and soak for approx. 10 mins.until just soft.
5. Strain noodles and add to skillet with fish,; mix with herbs, heat through and serve.

collar, onion, chile, ginger, canola oil, soy sauce, frozen pineapple, water, lime, sesame oil, lime, herbs, wide rice

Taken from www.epicurious.com/recipes/member/views/halibut-collar-rice-noodles-52415631 (may not work)