Coriander-Crusted Halibut with Rice Noodles and Ginger Broth

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings

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


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