YUZU GOCHUGARU HALIBUT OVER SOBA NOODLE W/ CHILLED SUNGOLD SESAME BROTH

• 2 lbs sungold tomatoes ( you can sub with cherry tomatoes if needed ) 1.5 lbs is allocated for the broth **the remainder .5 lb will be cut into halves for your toppings
• 3 scallions 
• 2 garlic cloves 
• 1 inch knob of ginger, peeled
• 1 tsp salt
• 1 tsp sugar
• 2 tsp sesame oil
• 1tsp chili sesame oil ( optional for added heat ) 
• 1/8 tsp yuzu kosho
• 2/3 package of soba noodles ( about 7 oz ) 

HALIBUT:

• 2- 8oz filets of halibut ( about 1/2lb total )
• 1 tsp yuzu kosho 
• 1 tsp gochugaru
• 1 tbs olive oil 
• salt & pepper
• 1 tbs ponzu
• 1 tbs sesame oil 

TOPPINGS:

• sesame seeds 
• 2 thinly sliced scallions 
• sesame oil
• chili crisp / chili oil 

METHOD:

1. Preheat oven to 450 degrees.
2. In a baking dish season the halibut with olive oil salt and pepper, add yuzu kosho,  gochugaru, sesame oil & ponzu massage into the fish make sure it is evenly coated.
3. Bake the halibut until opaque about 10 minutes. Set aside to cool. 
4. Blend 3/4 of your tomatoes ( save the rest for later ) , scallion, garlic, ginger, salt, sugar, sesame oil, chili oil, yuzu kosho until smooth
5. Next, pour into a fine mesh strainer pressing with a ladle to push the liquid through. 
6. Bring your broth to a gentle simmer for 2-3 minutes, and strain one more time. Cover and set in fridge until cool.
7. Prepare soba noodles as directed on packaging. Once cooked drain and rinse with cold water & a few ice cubes to chill your noodles.
8. While noodles are cooking prep the toppings. Cut remaining tomatoes into halves, thinly slice 2 scallions. 
9. Assemble your dish.  Place chilled broth in bowl, add soba noodles, cherry tomatoes, top with halibut, sprinkle with scallions and sesame seeds. Drizzle with sesame oil (  & chili oil or chili crisp ) Serve cool. 
10. Enjoy!