Steamed Halibut Flashed With Thai Bird Kaffir Lime Oil Turmeric Fried Rice And Long Bean Salad Food

PAN FRIED HALIBUT STEAK WITH LIGHT GREEN SAUCE

Steps:

• Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
• Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
• Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.

LIGHT AND CRISPY FRIED HALIBUT

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
• Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
• Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

THAI STEAMED HALIBUT

Steps:

• Combine coconut milk with lemon peel, green onions, ginger, 1 teaspoon cilantro, garlic, red pepper flakes and turmeric.
• Cut halibut into serving pieces and place in an 8 or 9 inch glass pan; pour coconut milk marinade over fish.
• Cover and refrigerate for 1 to 2 hours; do not marinade longer as the fish will become too soft.
• Line a steamer with parchment paper and poke holes in paper.
• Combine lime juice and fish sauce.
• Remove halibut from marinade, keeping marinade on the fish, and place in steamer set over boiling water.
• Discard excess marinade.
• Or set a rack over the water, place fish on a plate and set on rack not touching the water.
• Spoon half of lime juice mixture over fish and sprinkle with salt.
• Baste fish with remaining lime juice mixture during cooking time.
• Cover the steamer and steam 12 minutes per inch of thickness.
• Check for doneness.
• Keep water at a high boil during cooking time.
• Remove halibut from steamer and sprinkle with remaining cilantro.
• Serve with lime wedges.

STEAMED HALIBUT FILLETS WITH SCALLION GINGER VINAIGRETTE

Steps:

• Combine the scallions, ginger, parsley, garlic, oil, vinegar, lemon juice, mustard, salt and pepper to taste in a food processor or blender. Blend until the herbs are finely chopped. But the ingredients should retain some texture.
• Add the quartered egg and process briefly until coarsely blended.
• Pour water into the bottom of a steamer. Season the fillets with salt and coarsely ground pepper. Place them on a steamer rack. Lay one lemon slice over each fillet. Cover, bring the water to a boil and steam for 3 to 4 minutes. Do not overcook.
• Transfer the fish fillets to a serving plate and place some sauce over them. The dish can be served cold or at room temperature. Serve over a bed of sauteed spinach leaves.

STEAMED HALIBUT FLASHED WITH THAI BIRD-KAFFIR LIME OIL TURMERIC FRIED RICE AND LONG BEAN SALAD

Steps:

• Set up a steamer that can hold the 4 fillets. Mix lime juice, salt, sugar and water. Add the fish and brine for 20 minutes. Add the fillets to the steamer (should be lined with red leaf or banana leaf), top with the scallions and steam for 8 to10 minutes until cooked though. Meanwhile, in a small saucepan, heat the peanut oil very hot until almost smoking. Mix the kaffir, chile, ginger, garlic and salt and pepper. First plate the halibut and right before serving, add the mix to the hot oil, mix and immediately flash the halibut. Serve.
• It is recommended to use day old rice so that the drier rice can soak up the flavors. In a wok, add 2 tablespoons of oil and quickly soft scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add scallions and rice and heat thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning.
• Blanch the long beans in a 350 degree fryer for only 1 minute until wrinkled. Mix in a bowl the sambal, fish sauce and lime juice. Add the hot long beans. Check for seasoning and adjust. Let sit at room temperature.

STEAMED HALIBUT WITH GINGER

Steps:

• In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well.☞TESTER TIP: Once you begin cooking, this fish comes together very quickly. Have ready your sauce, tongs, and serving plate for the fish before you start cooking.
• Fill the base of a steamer pan or a wok with about 4 inches (10 cm) of water. Place the steamer basket over the water.
• Arrange the fish, skin-side down, on a plate that will fit inside the steamer. (If you have more than 1 piece of fish, leave a little space between them.) Lightly season the fish with the salt and then scatter the ginger over the fish.
• Place the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.
• When the steam is flowing well, adjust the heat to maintain an even flow, and cover the steamer basket with its lid. Cook until the fish is opaque throughout when checked at the thickest part, 6 to 12 minutes, depending on the thickness of the fish. Turn off the heat and leave the fish in the steamer.
• In a small pan or skillet over medium-high heat, warm the vegetable oil until it is hot but not smoking, about 1 minute.
• Carefully transfer the fish to a platter, leaving any liquid behind. Quickly pour the soy sauce mixture over the ginger-covered fish, and scatter the scallion on top of the ginger. Slowly drizzle the hot oil over the top of the fish. Serve right away.

STEAMED HALIBUT FILLETS, CHINESE STYLE RECIPE

Steps:

• In a bowl, whisk together the scallions, soy sauce, vinegar, gingerroot, vegetable oil, 1 tablespoon of the sesame oil, sugar, garlic paste, and red pepper flakes. Season with salt and pepper, to taste. In a shallow dish, arrange the halibut fillets in 1 layer, pour the soy sauce mixture over them, and let the fish marinate, covered and chilled, for 30 minutes. Arrange a steamer or baking rack in a wide deep kettle and add water to the kettle to reach just below the steamer rack. Put a plate, such as a glass pie plate, at least 1-inch smaller in diameter than the steamer on the rack and place the fish on top. Bring the water to a boil. Pour the marinade over the fish. Steam the fish, covered, over the boiling water until it just flakes, about 12 minutes, and with oven mitts, remove the steamer from the wok. Transfer the fillets carefully to a heated platter and drizzle them with the remaining 1 teaspoon sesame oil and the sauce remaining on the plate. This recipe yields 4 servings.

STEAMED HALIBUT

Steps:

• Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.

HALIBUT STEAKS WITH CHILI AND LIME

Steps:

• If you have two large halibut steaks cut each in half, making four portions.
• Combine the lime juice, olive oil, chili powder and garlic in a shallow dish large enough to hold the halibut steaks in a single layer. Add a pinch of salt if desired.
• Place the halibut steaks in the dish, turn them once, cover with plastic wrap and allow to marinate in the refrigerator for 30 minutes. Turn them again and marinate another 30 minutes.
• Preheat grill or broiler to very hot. Grill or broil the halibut steaks until lightly browned on one side, about six minutes, then turn and cook them on the other side. Baste them with the marinade a couple of times during cooking.
• When the fish is done, place the remaining marinade in a small saucepan and bring to a simmer. Spoon the heated marinade over the fish and serve at once.