Halibut Braised in Ginger-Lemongrass Broth with Cilantro, Basil and Mint
Broth:
- 2 tablespoons vegetable oil
- 1 large onion, sliced ¼ inch thick
- 4 garlic cloves, coarsely chopped
- 1 ounce fresh ginger, thinly sliced
- Kosher salt and freshly ground black pepper
- 6 stalks lemongrass, finely chopped (remove any tough ends or hard outer husks before chopping)
- ¼ teaspoon hot red pepper flakes
- 1 tablespoon coriander seeds
- 4 bay leaves
- 1 cup dry white wine
- 4 cups Fish Stock or 2 cups high-quality lowsodium canned chicken broth combined with 2 cups bottled clam juice
- 2 tablespoons vegetable oil
- Four 6-ounce halibut fillets, skin removed
- Kosher salt and freshly ground black pepper
- 12 shiitake mushrooms, stems removed
- ¼ pound celery root, peeled and cut into
- â…›-inch-thick matchsticks
- 1 ounce fresh ginger, peeled and cut into 1/16-inch-thick matchsticks
- 4 large scallions, trimmed and cut into 2-inch lengths
- 28 sugar snap peas, strings removed (about 1 cup)
- 20 fresh cilantro leaves
- 20 fresh mint leaves
- 20 fresh basil leaves
- Four ¼-inch-thick lemon slices cut in half
- 2 tablespoons unsalted butter
Instructions:
This dish is as close a foray into fusion cuisine as you’ll ever see me make.
- To make the broth, heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add the onion, garlic, and ginger and season with salt and pepper. Sauté the vegetables until they begin to brown, about 4 minutes. Add the lemongrass, hot pepper flakes, fennel seeds, coriander seeds, bay leaves, white wine, and fish stock. Lower the heat and simmer for 40 minutes. Strain and set aside.
- To sear the halibut, heat 1 tablespoon of the oil in a large nonstick sauté pan over medium heat. Season the fish with salt and pepper on both sides. Sear the fillets for about 3 minutes on each side—they should be a light golden color, but not even close to cooked through. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the pan. When the oil is hot, add the shiitake mushrooms and sear on one side. Flip and add the celery root, ginger, and scallions. Cook for 5 minutes, until the celery root is just tender. Season with salt and pepper. Add the broth and sugar snap peas and return the fish to the pan. Bring to a simmer, then lower the heat, cover, and simmer for 5 minutes, or until the halibut is medium-rare. The texture of cooked halibut resembles that of salmon: When medium-rare, the center of the fillet will still be moist and slightly translucent, unlike the opaque outer flesh. Also like salmon, if cooked all the way through, it dries out.
- Add the herbs and lemon slices and swirl in the butter. Divide the fish among four warmed bowls, then pour the broth and other ingredients evenly over each portion. Serve immediately.