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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By jolielisette_11...
Mobile, AL
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!
By hownot2cook
Clifton Park, NY
on August 20, 2008
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A tasty and quick recipe that can be used to make a variety of white fish.
By lschlezinger_52...
Burlingame, CA
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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