Steamed Orange Roughy with Buckwheat Noodles and Asparagus Mushr
Elevate your weeknight dinner with this light and flavorful Steamed Orange Roughy with Buckwheat Noodles and Asparagus Mushrooms. This recipe combines tender, flaky orange roughy fillets steamed to perfection with earthy cremini mushrooms, crisp asparagus, and a savory-sweet ginger soy sauce. Served over hearty, nutty buckwheat noodles, this dish strikes the perfect balance of healthy and delicious. The finishing touches—freshly sliced green onions and toasted sesame seeds—add texture and a burst of vibrant flavor. Quick to prepare in under an hour, this stunning meal is perfect for seafood lovers and ideal for those seeking a gluten-free, nutrient-packed dinner.
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Recipe Information
Ingredients
- 4 pieces (approximately 6 ounces each) Orange roughy fillets
- 8 ounces Buckwheat noodles (soba)
- 1 pound Fresh asparagus
- 8 ounces Cremini mushrooms, sliced
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 2 teaspoons Sesame oil
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 cup Vegetable broth
- 2 pieces Green onions, finely sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Sesame seeds, toasted
- 2 cups Water
Instructions
Prepare the orange roughy fillets by seasoning them lightly with salt and black pepper. Set aside.
Trim the woody ends of the asparagus and cut the spears into 2-inch pieces. Slice the cremini mushrooms thinly.
In a small mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, and grated ginger. Set this sauce aside.
Cook the buckwheat noodles according to package instructions, usually boiling them in salted water for 6-8 minutes. Drain, rinse under cold water, and set aside.
In a large steamer or pot with a steaming rack, bring 2 cups of water to a boil. Lower the heat to medium and place the seasoned orange roughy fillets in the steamer. Cover and steam for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish steams, heat a large skillet over medium heat and add vegetable broth. Once it simmers, add the asparagus and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the minced garlic to the vegetable mixture and cook for an additional 1 minute, until fragrant.
Pour the prepared sauce into the skillet with the vegetables, stirring to coat evenly. Cook for 2 minutes to allow the flavors to meld.
Divide the cooked buckwheat noodles among four serving plates. Top each portion with an orange roughy fillet.
Spoon the asparagus, mushrooms, and sauce mixture over the fish and noodles.
Garnish with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately and enjoy!
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4543 mg | 198% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 33.7 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 34.6 mcg | 173% | |
| Calcium | 394 mg | 30% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3747 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
