MACADAMIA CRUSTED HALIBUT OVEN ROASTED ASPARAGUS SPICY MANGO SALSA, PONZU SAUCE, COCONUT STICKY RICE

Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice image

Provided by Ming Tsai

Time 1h30m

Yield 4 servings

Number Of Ingredients 37

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Ingredients

2 pounds halibut, cut into 4 (8 ounce) portions
2 cups macadamia nuts, roughly chopped in a food processor
1 pinch cayenne pepper
Salt and black pepper, to taste
2 large eggs, whites only
4 tablespoons canola oil
Rice, recipe follows
Salsa, recipe follows
Ponzu Sauce, recipe follows
Asparagus, recipe follows
Garlic Chips, recipe follows
2 cup glutinous rice (soaked 24 hours in refrigerator)
1/2 cup unsweetened coconut flakes
1 cup coconut milk
Salt and black pepper, to taste
Sugar, to taste
1/3 cup each: pineapple, mango, and papaya, medium dice
1 tablespoon jalapeno, finely chopped
2 limes, juiced
1/4 cup red onion, finely chopped
Salt and black pepper, to taste
1/4 cup shallots, sliced
2 tablespoons garlic, finely chopped
2 tablespoons butter
1/2 cup ponzu
2 tablespoons Mirin
2 cups dashi, recipe follows
Salt and black pepper, to taste
1 tablespoon miso
2 dozen medium asparagus, tough ends removed
Garlic oil, reserved from garlic chips
Salt and black pepper, to taste
4 garlic cloves, thinly sliced
1 cup canola oil
1 piece kelp (1 by 1/2 inch)
2 cups bonito flakes
3 1/2 cups water

Steps:

Lay the 4 pieces of halibut on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure. Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat. Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Repeat the process with the 2 remaining pieces of fish. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.
Form the Rice into a small flat disk in the center of the plate. Spoon some of the Salsa on top of the rice. Lean the fish against the rice and drizzle the sauce around the plate. Place the Asparagus against the fish and garnish with the Garlic Chips.
In a large bowl filled with water, soak the rice for 24 hours in the refrigerator. Fit a colander or steamer lined with leaves (lotus, banana, Napa) inside of a large stockpot filled with water and add the rice to the colander. Make sure that the water is not touching the colander. Steam the rice for about 25 to 30 minutes. When the rice is soft, remove it from the colander and place it into a large mixing bowl. Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar. Set aside.
In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper.
Prepare a saute pan over medium heat. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. Add the ponzu, mirin, dashi, salt, and pepper and allow to boil. Remove from heat and pour in a blender. Add the miso, blend and add the remaining tablespoon of butter.
Preheat the oven to 350 degrees F. In an oven proof saute pan, combine the asparagus, garlic oil, salt and pepper and roast in the oven for about 5 minutes, until the asparagus are tender.
Prepare a saucepan over high heat and add the oil and the garlic. When the garlic becomes golden brown, remove from the heat. Strain the garlic and reserve both the garlic and the oil.
Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water. Heat the water just before boiling, remove the pot from the heat, and remove the kelp. Place the bonito flakes in the water and allow them to settle to the bottom of the pot. Strain out the bonito flakes.