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

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

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