" Days of Thunder" Tom's 'Cruise Control' Turbot

Just in case you didn't know, turbot is a flatfish. (The dish makes more sense now, doesn't it?) This slightly-spicy seafood entree will give you an extra boost when you feel the need for speed!

You will need:

  • 4 eight-oz. flatfish filets (turbot, flounder, halibut, sole, etc.)
  • 1/2 cup mild white miso paste
  • 1 cup chopped cilantro
  • 1/2 cup poppy seeds
  • 3 tablespoons chili powder combined with:
  • 3 tablespoons crushed chili flakes
  • 1 cup sake or dry white wine
  • 1 thumb-sized piece ginger, cut into coin-sized pieces
  • 2 scallions, cut into 2" pieces
  • 2 fresh jalapeno, serrano, or habenero chiles, cut in half lengthwise, seeds removed
  • 3 cups clam juice
  • 6 ounces coiled fideo noodles or angel hair pasta
  • 3 tablespoons vegetable oil
  • 8 baby bok choy
  • plenty of guts, nerves of steel, and a pair of tight black jeans

Directions:

1. Gentlemen, start your burners: Cut each filet in 3 equal pieces and rub each piece with a light coating of miso paste.

2. Coat four of the pieces with chopped cilantro, four pieces with poppy seeds and four pieces with the chili mixture. Refrigerate until use.

3. Pit stop: Combine the wine, ginger, scallions, chiles, and the clam juice in a saucepan or wok with a fitted steamer top and bring to a boil. Reduce heat to low and simmer.

4. While the broth simmers; heat the vegetable oil in a medium saucepan over medium heat. Add the uncooked pasta and fry until golden brown.

5. Pull the pasta from the oil, drain briefly and set aside.

6. Return the clam juice mixture to a rapid boil and place the coated fish and bok choy in steamer compartments. Steam for 10 to 12 minutes, adding the fried pasta to the broth 5 minutes before the fish is done.

7. Checkered flag: Pile some pasta in the center of each bowl; top with turbot and chili broth and don't stop eating until you see the checkered flag. Claim your trophy and leave the dishes to your pit crew.

Serves four



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