Pan-Roasted Wild Alaskan Halibut...Pan-Roasted Wild Alaskan Halibut in Lemongrass-Kombu Dashi

A pristine, nutrient-dense masterclass dish featuring line-caught halibut paired with a fragrant charred fennel and lemongrass dashi, elevated with flash-pickled daikon ribbons and aromatic hemp oil.

Ingredients

Cooking Instructions

1. 01

   To make the quick-pickled radish: In a small glass bowl, combine shaved daikon ribbons with rice vinegar, yuzu juice, and a pinch of fleur de sel. Let marinate at room temperature for 15 minutes.

2. 02

   To prepare the infused lemongrass dashi: In a small saucepan, bring 500ml filtered water, dried kombu, bruised lemongrass stalks, and reserved fennel tops to 85°C (just below a simmer). Hold warm for 15 minutes to infuse, then strain through a cheesecloth-lined sieve. Season lightly with sea salt.

3. 03

   Dry-char the fennel: Heat a dry cast-iron skillet over high heat. Add the sliced fennel bulb in a single layer and dry-char for 2 minutes per side until smoky and translucent. Set aside.

4. 04

   Sear the fish: Season halibut fillets thoroughly with fleur de sel and crushed white pepper. Lightly coat a non-stick skillet with 5ml of hemp seed oil over medium-high heat. Sear halibut for 3 to 4 minutes until a deep golden crust forms, flip gently, and finish for 2 minutes until translucent at the center.

5. 05

   Plate the dish: Pour 100ml of hot lemongrass dashi into two shallow warmed bowls. Arrange charred fennel in the center and nestle a halibut fillet on top. Crown the fish with drained pickled daikon ribbons, sprinkle toasted hemp hearts around, finish with a drizzle of cold-pressed hemp oil, and delicate sorrel microgreens.