Food Network: Coriander-Crusted Halibut with Rice Noodles and Ginger Broth

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Coriander-Crusted Halibut with Rice Noodles and Ginger Broth
Copyright, 2000, Ming Tsai, All Rights Reserved

Ingredients
Coriander Crusted Halibut With Rice Noodles And Ginger
Broth:
1/4 cup freshly ground coriander
Fleur de sel, to season
4 (6-ounce) pieces halibut fillet
Canola oil, to cook
1 1/2 tablespoons minced ginger
2 leeks, white part julienned
1 tablespoon fish sauce
6 cups chicken stock
2 limes, juiced

1 tablespoon minced cilantro leaves, save 4 whole sprigs for garnish
1 package (8-ounce) thin rice noodles, soaked in warm water for 20 minutes until
soft

Directions
For the Coriander Crusted Halibut With Rice Noodles
And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small
plate. Season the halibut on both sides with salt and dredge the top only with
the coriander. In a hot saute pan coated with oil, sear the top first until brown
and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in
flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with
oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish
sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for
seasoning then add lime juice and cilantro. Right before serving, add the soft

rice noodles. Bring to temperature then serve.
PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a
small pile in the middle with the mixture and top with halibut. Garnish with
cilantro sprigs.
Wine Suggestion: Lenswood Sauvignon Blanc, Australia