Sichuan Pepper-Crusted Halibut with...Sichuan Pepper-Crusted Halibut with Fermented Chili-Coconut Emulsion

A masterclass in heat and balance. Pan-seared wild halibut with a tingling Sichuan peppercorn crust, served over a velvety, spicy fermented chili-coconut reduction and drizzled with a vibrant scallion-herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the herb oil, blanch the chopped scallions and cilantro in boiling water for 10 seconds. Immediately shock in ice water, drain completely, and squeeze out excess moisture in a clean towel.

2. 02

   Blend the blanched greens with the neutral oil on high speed until completely smooth. Strain through a coffee filter or fine cheesecloth to yield a bright green, clear oil. Set aside.

3. 03

   In a small saucepan, combine the coconut cream, bruised lemongrass, sliced ginger, and torn kaffir lime leaves. Bring to a gentle simmer for 10 minutes to infuse, then strain out the solids.

4. 04

   Whisk the fermented red chili paste, fish sauce, and lime juice into the infused warm coconut cream. Keep warm on low heat, whisking occasionally to ensure a smooth, emulsified sauce.

5. 05

   In a mortar and pestle, coarsely grind the toasted Sichuan peppercorns and fennel seeds. Mix with the sea salt. Press this spice mixture firmly onto only the presentation side of each halibut fillet to form a crust.

6. 06

   Heat grapeseed oil in a cast-iron skillet over medium-high heat. Once shimmering, add the halibut crusted-side down. Sear undisturbed for 3 to 4 minutes until a fragrant, beautifully toasted crust forms. Carefully flip and cook for an additional 2 minutes, spooning hot oil over the crust to baste.

7. 07

   To plate, spoon a generous pool of the warm chili-coconut emulsion into the center of shallow bowls. Carefully place the halibut fillet crust-side up on top. Drizzle the green herb oil artistically around the emulsion. Garnish with micro cilantro and thin rings of Fresno chili.