Halibut in a Spicy Coconut Broth

Name: Halibut in a Spicy Coconut Broth
Cuisine: American
Ingredients: Daikon or other savory sprouts, such as sunflower, for garnishing; Daikon or other savory sprouts, such as sunflower, for garnishing; Daikon or other savory sprouts, such as sunflower, for garnishing; 1½ cups well-stirred coconut milk; 1 cup chicken stock; 6 cups lightly packed young spinach; ½ cup Laksa Paste; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 3 tablespoons olive oil; Kosher or sea salt and freshly ground pepper; Four 6-ounce ¾-inch-thick fillets halibut

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This delicious dish can be made with any fresh, meaty, and sustainable fish. The spicy coconut milk—based curry mixture called laksa is originally from Indonesia and Malaysia; this is my California version.

Ingredients

Four 6-ounce ¾-inch-thick fillets halibut
Kosher or sea salt and

Americas
Malaysia
United States
Indonesia
California
Fish course
Gluten-free

Method

Preheat the oven to 475°F. Pat the halibut dry and season lightly with salt and pepper. In an ovenproof sauté pan (preferably nonstick), heat 2 tablespoons of the olive oil over medium-high heat and quickly sauté the halibut on one side until nicely browned. Turn the fish over and put