Lemongrass-Infused Wild Halibut in...Lemongrass-Infused Wild Halibut in Ginger Dashi

Name: Lemongrass-Infused Wild Halibut in Ginger Dashi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 2 (6 oz) Wild Alaskan Halibut fillets, skinless; 500 ml high-quality vegetable dashi or low-sodium vegetable broth; 1 stalk lemongrass, inner core only, bruised and cut into 2-inch pieces; 1-inch knob of fresh ginger, peeled and thinly sliced; 2 heads baby bok choy, halved lengthwise; 100g fresh shiitake mushrooms, stems removed and sliced; 1 tsp toasted sesame oil; 1 tbsp fresh lime juice; Small handful of radish micro-greens or fresh cilantro for garnish

🍴

Cuisine

Modern Fusion

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

15 mins

⭐

Difficulty

Medium

A refined, Michelin-standard healthy dish featuring tender poached halibut, aromatic citrus notes, and nutrient-dense greens in a clear, savory broth.

Modern FusionMedium

Ingredients

•2 (6 oz) Wild Alaskan Halibut fillets, skinless

•500 ml high-quality vegetable dashi or low-sodium vegetable broth

•1 stalk lemongrass, inner core only, bruised and cut into 2-inch pieces

•1-inch knob of fresh ginger, peeled and thinly sliced

•2 heads baby bok choy, halved lengthwise

•100g fresh shiitake mushrooms, stems removed and sliced

•1 tsp toasted sesame oil

•1 tbsp fresh lime juice

•Small handful of radish micro-greens or fresh cilantro for garnish

Cooking Instructions

01
In a wide, shallow sauté pan, combine the vegetable dashi, bruised lemongrass, and sliced ginger. Bring to a very gentle simmer over medium heat and let infuse for 10 minutes.
02
In a separate small non-stick pan, lightly sear the shiitake mushrooms with a drop of water or a tiny touch of sesame oil until softened and golden.
03
Season the halibut fillets lightly with sea salt. Gently lower them into the simmering broth. The liquid should reach halfway up the fish. Cover with a tight-fitting lid and poach for 5 minutes.
04
Uncover and add the halved baby bok choy to the broth surrounding the fish. Replace the lid and continue poaching for another 3 minutes until the halibut is opaque and flakes easily, and the greens are tender-crisp.
05
Carefully remove the halibut and bok choy with a slotted spatula and place into warm shallow bowls. Strain the broth through a fine-mesh sieve to remove the lemongrass and ginger solids.
06
Whisk the lime juice and remaining sesame oil into the strained broth. Pour the warm, aromatic broth over the fish. Top with seared shiitakes and garnish with micro-greens.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023