Keeping with my resolution to try and cook fish more often, I prepared Halibut for dinner last night. Tried something a little different. Found a few recipes where the fish was poached in a seasoned broth. Many of the recipes called for honey, something that I wouldn’t like. I am not a fan of anything sweet with meat or fish so I went with something a little more savory/spicy. The Chili Garlic sauce was really hot giving the dish real heat. TIP: If unlike me, you would like a sweet broth, use Thai Sweet Chili sauce instead of the Chili Garlic.
Home Cookin Chapter: Recipes From Thibeault’s Table
Halibut in Asian Broth
Basic Outline. Adjust to suit own taste.
Halibut filets or steaks
2 to 3 cups chicken broth
1 to 2 teaspoons Chili Garlic sauce
1 clove of garlic
1 inch of ginger julienne
2 to 3 tablespoons of rice wine vinegar
Rice or rice noodles (optional)
Heat chicken broth. Add chili garlic sauce, minced garlic, ginger, and rice wine vinegar. Bring to a low simmer. Add halibut, cover and poach for approximate 5 to 6 minutes. Turn off heat and let sit one to two minutes. Serve in shallow bowls. Sprinkle with green onion and cilantro. May be served with either rice or rice noodles.