406. Steamed halibut
STEAMED HALIBUT RECIPE – ROASTED PORCINI MUSHROOMS, PICKLED SEA BEANS, LEMONGRASS SAUCE
3/4 lb halibut fillet, skin off – from a thick cut
cilantro, mint and lime leaves for steaming fish on
2 porcini halves – cleaned and cut into rough pieces
sea salt
butter and grapeseed oil
pickled sea beans:
small handful of sea beans
1 cup of rice wine vinegar
1 tablespoon sugar
1 star anise
1inch long piece of garlic, cut into thin slices
lemongrass sauce:
1/6th cup sugar
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons soy sauce
1 clove of garlic
1 tablespoon sliced lemongrass (white part only)
1 small handful cilantro leaves
2 tablespoons olive oil
For the sea beans: Put the rice wine vinegar into a small saucepan, and bring to the boil. Add the sugar, boil for a minute until sugar is dissolved, then set aside to cool. Put the sea beans, ginger and star anise into a small sterile jar, and pour over the cooled pickling liquid. Store in the fridge for a couple of days before using, to let the flavors develop.
To make sauce, put all the sauce ingredients into a food processor, and blend to thoroughly combine.
Roasted mushrooms:Preheat oven to 475F. Heat up a tablespoon of grapeseed oil, and a tablespoon of butter in a cast iron skillet. When the butter is fizzing, toss in porcini pieces. Keep the heat up high, we want to really sear these guys. Turn them over occasionally. Cook on the stove top until the edges start to caramelize, then transfer to the oven for 15 minutes, or until they are nicely browned all over. Toss them once in the middle of the oven cooking process.
To steam the fish: Put an inch of water in the bottom of a wok, and put the bamboo steamer over. Make sure the water level is below that of the steamer tray. Cover the steamer tray in the fresh cilantro, lime leaves and mint. Sprinkle a little salt on the flesh side of the fish, and place flesh side up (flesh side if the skin was still on..) on top of the herbs. Put the lid on the steamer, and get the heat going on high under the wok. Steam for 10 minutes, or until the fish is cook through to your liking.
To plate – spoon a little of the sauce onto a plate, and top with some of the roasted mushrooms. Place the fish gently half on the mushrooms, half in the sauce. Serve with the pickled sea beans.