Steamed Halibut Flashed with Thai Bird-Kaffir Lime Oil Turmeric Fried Rice and Long Bean Salad

Deselect All

1 lime, juiced

2 tablespoons salt

2 tablespoons sugar

4 cups water

4 (6-ounce) thick fillets of halibut, square shaped

Red leaf or banana leaf for steaming

4 each scallions, 1/16-inch ribbons

1/2 cup peanut oil (Lion and Globe or an artisan roasted peanut oil)

6 fresh kaffir lime leaves, 1/16-inch ribbons

3 Thai bird chiles, 1/16-inch slices

1 tablespoon ginger, 1/16-inch ribbons

1 tablespoon garlic, 1/16-inch slices

Salt and black pepper to taste

TUMERIC FRIED RICE:

Canola oil to cook

2 eggs, beaten

1 tablespoon minced garlic

1 tablespoon minced ginger

4 chopped scallions, 1/8-inch slice

4 cups cooked, day old jasmin rice (add 1 teaspoon of tumeric to raw rice to cook in the flavor and color)

2 tablespoons thin soy sauce

1/2 teaspoon white pepper

Salt to taste

LONG BEAN SALAD:

4 cups chinese long beans, cut into 2 inch pieces (can substitute blanched haricots verts)

1/2 tablespoon sambal oelek

1 tablespoon fish sauce

Juice of 2 limes

Salt and black pepper to taste