Steamed Wild Halibut in...Steamed Wild Halibut in Lemongrass-Ginger Consommé

A pristine, minimalist dish featuring delicate steamed halibut bathed in an aromatic, clarified lemongrass-ginger broth, accompanied by tender baby bok choy and finished with an umami-rich wild mushroom dust.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the kombu dashi, bruised lemongrass, and sliced ginger. Bring to a gentle simmer over medium-low heat for 15 minutes to infuse. Strain through a fine-mesh sieve lined with cheesecloth to yield a crystal-clear consommé, season with a pinch of sea salt, and keep warm.

2. 02

   Grind the dried shiitake mushrooms in a clean spice grinder until they form a very fine powder. Pass through a fine sieve to remove any large particles, and set the dust aside.

3. 03

   Season the halibut fillets lightly with sea salt on all sides. Place them in a bamboo steamer basket lined with parchment paper. Steam over boiling water for 6 to 8 minutes, or until the fish is just opaque and flakes easily. In the final 2 minutes of cooking, add the halved baby bok choy to the steamer basket to lightly wilt.

4. 04

   In the center of two shallow heated bowls, arrange the steamed baby bok choy halves. Gently lift the halibut fillets and place them on top of the greens.

5. 05

   Carefully ladle the warm lemongrass-ginger consommé around the base of the fish, ensuring the top of the halibut remains dry and clean.

6. 06

   Finish the dish by placing a few drops of toasted sesame oil into the surrounding broth. Lightly dust the top of each halibut fillet with the shiitake powder, and garnish with micro cilantro. Serve immediately.