INGREDIENTS
6 oz of frozen , skinless Alaskan halibut
Flaked sea salt
½ fl oz sake , plus extra for drizzling
2 oz XO sauce
2 fl oz rapeseed oil
1 oz spring onion , finely chopped
Ginger root , finely chopped
1 oz baby carrots , halved lengthwise
2 oz baby bok choy , halved lengthwise
1 clove of garlic
½ oz shimeji mushrooms
½ oz asparagus
1 oz coriander
Pinch of itokiri togarashi ( shredded red chili pepper )
½ fl oz fish sauce
METHOD
01 Thaw the halibut in the fridge for two days before cooking . Once it ’ s thawed , put the fish on a baking tray and sprinkle with a good amount of flaked sea salt . Set aside for 20 mins ( don ’ t leave it for any longer ). Rinse off the salt and pat the fish dry .
02 Prepare the oven-steamer program . Oil a baking tray and place the halibut pieces on it . Drizzle with half the sake and spread the XO sauce over the top . Steam the halibut for 2-3 mins , taking care not to overcook it .
03 Carefully heat the rapeseed oil until it ’ s almost reached smoking point . Once the halibut is cooked , remove from the steamer . Top with the spring onions and ginger , and drizzle over the fish sauce . Use a ladle to pour the hot oil over the fish .
04 Blanch the baby carrots and baby bok choy . Sauté the garlic until fragrant , then add the mushrooms , asparagus , carrots and bok choy . Drizzle with the remaining sake and season with salt and pepper .
05 Arrange the sautéed vegetables on a plate and place the fish on top . Pour over the jus / sauce from the tray and garnish with the coriander and itokiri togarashi .
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