Coriander-Crusted Halibut with Rice Noodles and Ginger Broth
- 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
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