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

Pristine wild halibut gently steamed and served in a delicate, aromatic lemongrass and ginger-infused dashi broth, elegantly finished with shaved radishes and toasted sesame oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the consommé: In a medium saucepan, combine 4 cups of filtered water, the bruised lemongrass, sliced ginger, and kombu. Bring to a bare simmer over medium-low heat for 15 minutes to extract the clean, aromatic flavors. Do not let it boil vigorously.

2. 02

   Strain the broth through a fine-mesh chinois into a clean pot. Stir in the tamari and keep the consommé warm over very low heat.

3. 03

   Season the halibut fillets lightly on both sides with fleur de sel. Line a bamboo steamer basket with parchment paper punctured with a few steam holes.

4. 04

   Place the halibut fillets in the steamer basket. Cover and steam over a pot of boiling water for 6 minutes.

5. 05

   Add the halved baby bok choy to the steamer basket next to the fish. Cover and steam for an additional 2 to 3 minutes, until the fish is just opaque and flakes beautifully, and the bok choy is tender-crisp.

6. 06

   To assemble, place one warm bok choy half in the center of two shallow, heated artisan bowls. Gently nestle a steamed halibut fillet on top of each bok choy.

7. 07

   Carefully ladle the hot lemongrass-kombu consommé around the fish, filling the bowls about 1/3 of the way up.

8. 08

   Artfully drape the shaved watermelon radish slices over the halibut. Drizzle a few drops of toasted sesame oil into the broth surrounding the fish, and garnish with micro cilantro. Serve immediately.