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coconut milk Lemon Grass lime lemon juice olive oil head Chinese cabbage salt rice wine vinegar mirin black sesame seeds
Viewed: 74 - Published at: 3 years agoIngredients
- 2 cups coconut milk
- 1 short stalk lemon grass, finely chopped
- 8 kaffir lime leaves, crushed
- 2 tablespoons lemon juice
- 1 pound block halibut
- 2 tablespoons olive oil
- 1 head Chinese cabbage, cut in 1/2 and chopped on a bias
- Salt and freshly ground black pepper
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon mirin
- 1 tablespoon black sesame seeds
Method
- Preheat the oven to 250 degrees F
- In a small pot, over medium heat, heat the coconut milk along with the lemon grass and kaffir leaves and bring to just a boil.
- Remove from heat and let steep for 30 minutes, strain.
- Reheat liquid over medium-high heat, add the lemon juice and place the halibut in the middle of the liquid to poach.
- Cover with a parchment lid and poach in the oven until just beginning to flake.
- Remove from the oven and set aside.
- In a large saute pan, over high heat, add the oil.
- When oil is hot, add the cabbage and saute until hot throughout.
- Add the vinegar, mirin and reduce.
- The cabbage will collapse and the liquid will evaporate.
- At this point add the sesame seeds and season with salt and pepper, to taste.
- In a hot bowl add the cabbage first, top with the halibut and then the sauce.
