Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
59
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 pinch
Cayenne Pepper1
Salt2 large
Egg (whites only)1 cup
Canola Oil1 cup
Coconut Milk1 tbsp
Jalapeno (finely chopped)1 cup
Shallot (sliced)2 tbsps
Garlic (finely chopped)2 tbsps
Butter2 tbsps
Mirin2 cups
Dashi (recipe follows)1 tbsp
Miso3.5 cups
WaterDirections:
1
Lay the 4 pieces of halibut on a clean work surface
2
Season each piece with the salt, pepper, and cayenne
3
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
4
Press the nuts into the fish to secure
5
Preheat the oven to 400 degrees F
6
Heat a large saute pan coated with the oil to medium heat
7
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
8
Flip the fish and cook for another 3 minutes
9
Repeat the process with the 2 remaining pieces of fish
10
Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes
11
Form the Rice into a small flat disk in the center of the plate
12
Spoon some of the Salsa on top of the rice
13
Lean the fish against the rice and drizzle the sauce around the plate
14
Place the Asparagus against the fish and garnish with the Garlic Chips
15
In a large bowl filled with water, soak the rice for 24 hours in the refrigerator
16
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
17
Make sure that the water is not touching the colander
18
Steam the rice for about 25 to 30 minutes
19
When the rice is soft, remove it from the colander and place it into a large mixing bowl
20
Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar
21
Set aside
22
In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion
23
Toss gently and season with salt and pepper
24
Prepare a saute pan over medium heat
25
Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes
26
Add the ponzu, mirin, dashi, salt, and pepper and allow to boil
27
Remove from heat and pour in a blender
28
Add the miso, blend and add the remaining tablespoon of butter
29
Preheat the oven to 350 degrees F
30
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
31
Prepare a saucepan over high heat and add the oil and the garlic
32
When the garlic becomes golden brown, remove from the heat
33
Strain the garlic and reserve both the garlic and the oil
34
Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water
35
Heat the water just before boiling, remove the pot from the heat, and remove the kelp
36
Place the bonito flakes in the water and allow them to settle to the bottom of the pot
37
Strain out the bonito flakes