Halibut Tom Yum
Main Dishes | Author's cuisine
⏳ Time
55 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, the head chef at The Urban Kitchen.
Ingredients
- Halibut - 21.2 oz
- Miso Paste - 1.8 oz
- Butter - 1.8 oz
- Coconut Milk - 13 fl oz
- Turmeric - 0.2 oz
- Tom Kha paste - 3.5 oz
- Meyer Lemon Juice - 0 fl oz
- Mild Chili Spice - 0.2 oz
- Kenyan Beans - 1.8 oz
- Edamame Beans - 1.8 oz
- Courgette - 1.8 oz
- Broccoli - 1.8 oz
- Olive Oil - 0 fl oz
- Sugar - to taste
- Salt - to taste
Step by Step guide
Step 1
Prepare miso butter. Blend the miso paste and butter in a blender.
Step 2
Prepare the tom yum sauce. In a pot, combine turmeric, coconut milk, tom yum paste, and finely chopped chili. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
Step 3
Prepare a vegetable sauté. Sauté Kenyan beans, edamame, zucchini, and broccoli in olive oil over high heat for 2 minutes.
Step 4
Prepare the halibut. Remove the skin from the halibut steak. Brush the fish with miso butter. Then bake in an oven preheated to 356°F for 10 minutes.
Step 5
Pour the tom yum sauce into a plate. Place the fish in it, and layer sautéed vegetables on top of the halibut.
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