Crab, ginger & tofu-crusted halibut on wok-fried greens with red lentil coconut broth

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Preparation info

  • For

    6

    • Difficulty

      Easy

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

I created this dish when we opened my Auckland restaurant dine by Peter Gordon, I’d been making the mousse to use as a crust on fish for many years, often adding some coconut cream, shredded kaffir lime leaves or prawn mince to give it a twist. However, I wanted to create a signature dish for the restaurant, and I had a hunch this would be it. We serve it on top of roasted kumara and plenty of wok-fried Asian g

Ingredients

Method