Best Steamed Halibut Flashed With Thai Bird Kaffir Lime Oil Turmeric Fried Rice And Long Bean Salad Recipes

Traditional Mandarin Fried Rice image

Provided by Ming Tsai

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Canola oil
3 eggs
2 tablespoons minced garlic
2 tablespoons minced ginger
1 bunch chopped scallions, green and white separated
1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
8 cups cooked, day old long grain rice
3 tablespoons thin soy sauce
1/2 teaspoon white pepper
Salt to taste

Steps:

In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

Steamed Halibut with Sothy image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 28

2 tablespoons vegetable oil
2 shallots, sliced
1/2 cup sliced onion
2 tablespoons ghee or clarified butter
1 clove garlic, sliced
1 tablespoon minced ginger
1 green chile, minced
1 1/2 tablespoons hot curry powder
3 fresh curry leaves* (See Cook's Note)
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground turmeric
Pinch saffron
2 cups fish stock, recipe follows
13 1/2 ounces canned coconut milk*
2 tomatoes, cut in quarters
1 teaspoon kosher salt
1 tablespoon lime juice
1/2 cup heavy cream
2 cups basmati rice
Kosher salt
6 star anise
2 stalks lemon grass, white part only, chopped
2 (1-inch) pieces fresh ginger, sliced
2 oranges, sliced
2 pounds halibut, cut into 6 portions, skin and bones removed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

For the sothy: In a large saucepan heat the vegetable oil over medium high heat. Add the shallots and onion and saute until lightly browned, about 5 minutes. Reduce the heat to medium add the ghee, garlic, ginger, and chile cook for 2 to 3 minutes until fragrant. Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes. Pour in the fish stock, coconut milk, tomatoes, and kosher salt. Cook sauce, uncovered, for 15 minutes. Reduce the heat to low and add the lime juice and cream. Keep warm until ready to serve.
For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain. In a large pot of boiling, salted water cook the rice for 6 minutes.
Strain the rice and keep warm.
For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water. Bring water to a boil over high heat. Line the bottom of the steamer basket with the orange slices. Season the halibut with salt and pepper and arrange on top of the orange slices. Place the basket on top of the pot, cover, and steam for 8 minutes.
Serve the halibut with the rice and Sothy on the side.

Thai Steamed Halibut image

Provided by Karlyn R

Categories Halibut

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 cup low-fat coconut milk
1 lemon, rind of, grated large
2 medium green onions, coarsely chopped
2 teaspoons peeled and grated fresh ginger
2 teaspoons chopped cilantro, divided
1 garlic clove, peeled and minced
1/4 teaspoon red pepper flakes
1/4 teaspoon ground turmeric
1 1/3 lbs halibut fillets
parchment paper
2 tablespoons fresh lime juice
1 tablespoon fish sauce or 2 teaspoons soy sauce
1/8 teaspoon salt
1 lime, cut into wedges

Steps:

Combine coconut milk with lemon peel, green onions, ginger, 1 teaspoon cilantro, garlic, red pepper flakes and turmeric.
Cut halibut into serving pieces and place in an 8 or 9 inch glass pan; pour coconut milk marinade over fish.
Cover and refrigerate for 1 to 2 hours; do not marinade longer as the fish will become too soft.
Line a steamer with parchment paper and poke holes in paper.
Combine lime juice and fish sauce.
Remove halibut from marinade, keeping marinade on the fish, and place in steamer set over boiling water.
Discard excess marinade.
Or set a rack over the water, place fish on a plate and set on rack not touching the water.
Spoon half of lime juice mixture over fish and sprinkle with salt.
Baste fish with remaining lime juice mixture during cooking time.
Cover the steamer and steam 12 minutes per inch of thickness.
Check for doneness.
Keep water at a high boil during cooking time.
Remove halibut from steamer and sprinkle with remaining cilantro.
Serve with lime wedges.