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Haddock over Maple-Ponzu Shanghai Noodles

with Tindora Salad

Cooking time

30 minutes




670 /serving

Tindora is the common name for an ivy gourd, or cucamelon. This small, oblong fruit looks like a cross between a baby cucumber and a watermelon, and it’s got a uniquely crunchy, slightly bittersweet taste. Tonight, you’ll be turning a handful of these funky fruit into a sweet-and-sour salad by letting them marinate in a bath of ponzu sauce with ginger, scallions and cucumber. The quick-pickling effect creates a bright and zingy flavour that pairs wonderfully with haddock, baby bok choy and fresh noodles tossed in a savoury-sweet sauce.

We will send you:

  • 2 Haddock fillets
  • 170g Baby bok choy
  • 1 Scallion
  • 1 Lime (or lemon)
  • 1 Cucumber
  • 20g Ginger
  • 90ml Ponzu lime sauce
  • 30g Vegetable demi-glace
  • 15ml Maple syrup
  • 225g Fresh Shanghai noodles
  • 75g Tindora
  • 13g Savoury Seoul spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Haddock, Sesame seeds, Soy, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
17 g
Saturated Fat
3 g
2720 mg
Total Carbs
91 g
18 g
38 g
3 g
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Mise en place
Bring a medium pot of salted water to a boil. Zest and quarter the lime. Halve the tindora lengthwise, then crosswise. Separate the baby bok choy leaves, discarding the root ends (halve crosswise, if large). Halve the cucumber lengthwise; thinly slice into half-moons on an angle. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green tops. Peel and mince the ginger. Make the sauce by combining the ponzu, maple syrup, as much of the lime zest as you’d like, juice from up to ½ the lime wedges (to taste) and up to ½ the green tops of the scallion (to taste); stir thoroughly.
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Boil the noodles
Add the noodles to the pot of boiling water; stir gently to separate. Cook, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil and set aside in a warm spot.
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Make the tindora salad
While the noodles cook, in a large bowl, combine the tindora, cucumber, up to ½ the ginger, up to ½ the white bottom of the scallion (ginger and scallion to taste), ⅓ of the sauce and a drizzle of oil. Season with ½ the spice blend and S&P to taste. Set aside to marinate as you complete the next steps.
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Cook the haddock
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the haddock dry with paper towel; season with the remaining spice blend and S&P. Add the haddock* to the pan and cook, 2 to 3 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot. Wipe out and reserve the pan.
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Cook the bok choy & finish the noodles
In the same pan, heat a drizzle of oil on medium-high. Add the remaining white bottom of the scallion and ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the baby bok choy and cook, 2 to 3 minutes, until wilted; season with S&P. Add the cooked noodles, demi-glace and remaining sauce. Cook, stirring frequently, 2 to 4 minutes, until the sauce has thickened and the noodles are thoroughly coated; season with S&P to taste.
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Plate your dish
Divide the finished noodles and vegetables between your plates. Top with the cooked haddock. Top the haddock with a spoonful of the tindora salad and the remaining green tops of the scallion. Garnish with the remaining lime wedges. Serve any remaining salad on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.