Steamed Halibut on Spinach with Soured Lime Cream and Spicy Curry Dressing

Name: Steamed Halibut on Spinach with Soured Lime Cream and Spicy Curry Dressing
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ½ teaspoon cumin seed or ground cumin; 6-8 shallots or 1 small onion, finely chopped; 150 ml (5 fl oz) sesame oil; ½ garlic clove, crushed; ½ teaspoon ground turmeric; 1 heaped teaspoon chopped fresh coriander; 4 teaspoons soy sauce; ¼ teaspoon crushed dried chillies; ¼ teaspoon cayenne pepper; ¼ teaspoon paprika; ½ teaspoon chopped fresh thyme; 3-4 tablespoons Soured Cream, Lime and Mint Yoghurt; ¼ teaspoon mixed spice; Salt and freshly ground black pepper; 4 х 175-225 g (6-8 oz) halibut fillets, skinned; 5 tablespoons olive oil; A knob of unsalted butter; 675 g (1½ lb) spinach, picked and washed; 4 teaspoons teriyaki sauce; 1 teaspoon clear honey; 1 star anise; 2 tomatoes, blanched and skinned; ¼ teaspoon finely chopped fresh ginger root; 1-2 drops Tabasco sauce; 2 teaspoons Worcestershire sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

This recipe has three definite flavours that all work together very well. The fish itself is delicious to eat simply pan-fried or steamed on its own but also works well with other tastes. The spinach and soured cream could well stand up as a vegetarian dish on their own. As for the spicy dressing, this is quite powerful. It’s really the flavours associated to a curry paste that have been loosened by the oils. The sharp/hot taste is quietened down by the spinach with the soured cream. Conseq