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

An elegant, nutrient-dense masterpiece featuring line-caught halibut gently steamed over an aromatic dashi, accompanied by tender baby bok choy, wild mushrooms, and a whisper of artisanal chive oil.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine 1 liter of cold water, the dried kombu, and dried shiitake mushrooms. Bring to a bare simmer over medium-low heat. Just before it boils, remove the kombu to prevent bitterness.

2. 02

   Add the bruised lemongrass, sliced ginger, tamari, and mirin to the broth. Simmer gently for 10 minutes to infuse the clean, aromatic flavors. Strain the broth through a fine-mesh chinois, discarding solids, and return the clear dashi to a clean pan, keeping it warm on low heat.

3. 03

   Lightly season the halibut fillets with a pinch of sea salt. Set up a bamboo steamer over a pot of gently simmering water. Place the halibut and the halved baby bok choy inside the steamer. Cover and steam for 6 to 7 minutes until the halibut is just opaque and flakes delicately.

4. 04

   While the fish steams, quickly blanch the shimeji mushrooms in the warm dashi broth for 2 minutes until tender but still holding their shape.

5. 05

   To assemble, place two halves of baby bok choy in the center of four shallow heated bowls. Rest a steamed halibut fillet gracefully on top of the greens. Ladle the hot, fragrant lemongrass dashi around the fish.

6. 06

   Garnish the plate with the blanched shimeji mushrooms, shaved watermelon radish rounds, and micro cilantro. Finish with a few drops of vibrant green chive oil floating on the surface of the dashi. Serve immediately.