Steamed Halibut with thai curry cream sauce and chard

Name: Steamed Halibut with thai curry cream sauce and chard
Yield: Serves 6
Cuisine: American
Ingredients: ¾ cup (180 ml) dry white wine; ½ cup (120 ml) heavy cream; 1 teaspoon finely grated lime zest; 2 teaspoons fresh lime juice; 2 tablespoons green or yellow Thai curry paste; 2 cups (480 ml) shellfish stock or fish stock; 2 cups (480 ml) shellfish stock or fish stock; 1½ cups (360 ml) well-stirred coconut milk; ⅓ cup (20 g) chopped green onion, including green parts; 1 tablespoon chopped garlic; 1 tablespoon peeled, chopped fresh ginger; 2 tablespoons green or yellow Thai curry paste; 2 tablespoons olive oil; 3 ounces shiitake mushrooms, stemmed and chopped (1 cup/85 g); Cilantro sprigs and fried shallots, for garnish; ⅓ cup (75 ml) dry white wine; Cilantro sprigs and fried shallots, for garnish; ⅔ cup (40 g) thinly sliced green onions, including green parts; 2 tablespoons olive oil 6 ounces (170 g) oyster mushrooms, sliced (about 2 cups); ½ cup (120 ml) fish stock or mushroom stock; ½ cup (120 ml) fish stock or mushroom stock; 2 teaspoons grated lime zest; Fine sea salt and freshly ground black pepper; 2 tablespoons olive oil 6 ounces (170 g) oyster mushrooms, sliced (about 2 cups); 12 to 16 large chard leaves, tough center rib removed; Fine sea salt and freshly ground white pepper; Fine sea salt and freshly ground white pepper; Fine sea salt and freshly ground black pepper; Six 5-ounce (140-g) portions halibut, cut ¾ inch (2 cm) thick

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This dish combines steamed halibut with oyster mushrooms and chard, all bathed in a pungent coconut-milk curry flavored with yellow or green curry paste. Thai curry pastes are widely available in specialty foods stores and most well-stocked markets.

Ingredients

Thai Curry Cream

2 tablespoons olive oil
3 ounces shiitake mushrooms, stemmed and chopped (1

Americas
United States
Fish course
Pescatarian
California
Gluten-free

Method

To make the curry cream, in a large, heavy saucepan, heat the olive oil over medium heat and cook the mushrooms, green onion, garlic, and ginger until just beginning to color. Stir in the curry paste and continue to cook and stir for 2 minutes more. Add the stock, coconut milk, wine, and cream. Raise the heat to high and cook until the liquid is reduced by half and is a light sauce consistency,