MORIMOTO : FRESH HALIBUT XO

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 ½ fl oz fish sauce 1 oz baby carrots , halved lengthways 2 oz baby bok choy , halved lengthways 1 clove of garlic ½ oz shimeji mushrooms ½ oz asparagus 1 oz coriander Pinch of itokiri togarashi ( shredded red chili pepper )

images : Holland America Line ; Michel Verdure

METHOD

1 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 .

2 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 .

3 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 .

4 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 .

5 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 .

fall 2024 • 69