Coconut-Poached Halibut and Eggplant

Name: Coconut-Poached Halibut and Eggplant
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 fresh red Thai chiles, seeded and finely chopped; Salt; 1 teaspoon nam pla (Thai fish sauce), optional; 4 kaffir lime leaves, thinly sliced; 4 shallots, sliced; Four 6-ounce boneless halibut steaks or fillets (or use any firm white-fleshed fish); 1 fresh red Thai chile, seeded and finely chopped; ¼ cup finely chopped fresh lemongrass; Cayenne pepper; 1 tablespoon plus 1 teaspoon fresh lime juice; 12 small Japanese eggplants, trimmed and cut into quarters lengthwise; 2 tablespoons minced fresh cilantro leaves; 1 cup bread crumbs, preferably Japanese panko; 2 tablespoons minced fresh mint leaves; 2 garlic cloves, finely chopped; 1 cup dry white wine; ½ lemongrass stalk, trimmed and finely chopped; 2 tablespoons minced fresh Thai basil leaves; ¾ cup coconut milk; 2 tablespoons unsalted butter

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

First poached, then broiled, this halibut is tender, juicy, rich, flavorful, and crisp; it’s really amazing, especially given how easy it is. The eggplant provides a lovely counterpoint.

Ingredients

Spicy Crust Mix

2 tablespoons unsalted butter
2 fresh red Thai chiles, seeded and finely chopped
½

Asia
Fish course
Pescatarian

Method

To make the crust mix: Put half the butter in a skillet over medium heat. When the butter melts, add the chiles, lemongrass, and garlic, and cook, stirring, for 30 seconds. Add the bread crumbs and the remaining butter to the mixture and sauté until the bread crumbs are golden brown, about 4 minutes. When the mixture has cooled, mix in the mint, cilantro, and basi