Halibut with Thai Coconut Sauce
Adapted from Pamela Salzman.
Serves 4
1 can full-fat coconut milk
3/4 C chicken or fish stock
Juice from 2 small limes or 1-1 1/2 tablespoons of fresh yuzu juice
1 2-inch piece of ginger, peeled and minced
3 cloves garlic, peeled and minced
1 1/2 teaspoons fish sauce
a pinch of crushed red chili flakes
1 large handful of fresh chopped cilantro (set aside a tablespoon or two for garnish)
3 scallions, trimmed and thinly sliced into rounds (set aside a tablespoon or two for garnish)
1 1/2 – 2 cups of snow peas or broccoli florets
Sea salt
Freshly ground black pepper
4 4oz halibut fillets, washed and dried, seasoned with sea salt and black pepper
Extra virgin olive oil
Cooked white or brown rice for serving, 1 – 1 1/2 cups cooked rice per person
Instructions
In a medium pan with higher sides, combine the coconut milk, stock, lime or yuzu juice, ginger, garlic, fish sauce, and chili pepper. Bring to a boil over high heat and cook until sauce has thickened slightly, about 10 minutes. Add your snap peas or broccoli florets. Stir in the cilantro and the green onion. Season with sea salt and black pepper. Reduce the heat to a simmer and prepare your fish.
Place a 12” skillet on the stovetop and heat the pan until very hot. Test it with a few drops of water. If the water fizzles and bubbles, it’s not hot enough. If the water rolls around like a single glob, you are ready to go. Add enough olive oil to coat the bottom of the pan. Place two fillets into the pan, and cook until they are golden and have released from the bottom of the pan. Be patient and don’t try to flip it too early. Once it is ready, carefully flip the fish to finish cooking. Chefs often recommend an internal temperature for halibut of 130-135 degrees, while the FDA recommends 145 degrees. I prefer the chef recommendation, but experiment and see how you like it cooked. Once the first two fillets are finished, add more oil to the pan and repeat the process with the final two fillets. If you have a larger skillet, you can also cook them all at once, just make sure they are not too crowded in the pan. (You can also always use a non-stick pan if you want to)
Divide your rice into individual bowls. Place the cooked fish on top of the rice. Scoop a few ladles of the coconut broth and veggies on top. Finish with cilantro and scallions.