Pan-Roasted Halibut in Ginger-Lemongrass...Pan-Roasted Halibut in Ginger-Lemongrass Dashi

A pristine, pan-roasted wild halibut fillet served in a fragrant, nutrient-rich dashi infused with fresh ginger and lemongrass, accompanied by tender baby bok choy.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the filtered water, kombu, sliced ginger, lemongrass, and dried shiitake mushrooms. Bring to a gentle simmer over medium heat (do not boil), then reduce heat to low and steep for 15 minutes.

2. 02

   Remove the kombu. Strain the remaining broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Stir in the white soy sauce and mirin. Keep warm over low heat.

3. 03

   Steam the halved baby bok choy over boiling water for 3 to 4 minutes until tender-crisp and vibrant green. Set aside.

4. 04

   Pat the halibut fillets completely dry with paper towels. Season both sides lightly with flaky sea salt.

5. 05

   Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering. Carefully add the halibut fillets, searing undisturbed for 3-4 minutes until a golden crust forms.

6. 06

   Gently flip the fish and cook for another 2-3 minutes, spooning a bit of the hot oil over the top, until the fish is just opaque throughout.

7. 07

   To serve, place the halved bok choy in the center of two shallow bowls. Rest a halibut fillet on top of each. Gently pour the hot, fragrant ginger-lemongrass dashi around the base of the fish. Garnish with microgreens and a final touch of flaky sea salt.