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Coriander-Crusted Halibut with Rice Noodles and Ginger Broth Recipe

Coriander-Crusted Halibut with Rice Noodles and Ginger Broth

Copyright 2000, Ming Tsai, All Rights Reserved

Show: East Meets West With Ming Tsai

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • on May 07, 2010

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    For an amateur in the kitchen, this was a lot of work (I didn't have a grinder for the coriander seeds, and had to work myself silly trying to smash them with a spoon. Also, don't fret about trying to get 1/4 cup of ground seeds. I didn't have to use all of it.
    I was almost considering using regular sea salt for the halibut in place of the milder fleur de sel, but with enough salt in the chicken stock (I used Kitchen Basics Original that would've been a bad idea. So for any of you opting for regular sea salt, don't do it! Go spend the extra money on the delicate salt.

    Also, after I soaked the thin rice noodles in warm water, they had a firm texture that I wasn't too sure about. But no worries, after you've put them in the ginger broth, they soften and become perfect.

    Great harmony of flavours - lime, cilantro, ginger, coriander. Will keep in mind for the winter months!

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  • on August 20, 2008

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    A tasty and quick recipe that can be used to make a variety of white fish.

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  • on March 21, 2006

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    We love this recipe. Company quality but easy enough for everyday. I make the broth ahead of time to ease the last minute prep. Use lots of lime juice. I'm certain that the person who said the fish was "dry" overcooked it.

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  • on March 27, 2005

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    With all the exciting flavors used to put this recipe together I have to be honest and say that it didn't amout to much. Although I ate all my noodles and broth, the fish was a bit dry and without much flavor. My husband and I agree, not a do over kind of recipe.

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  • on August 22, 2004

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    A harmonious melody of sensational flavors.

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