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Thai-style Halibut with Banana and Lime Leaves

225 g Halibut fillet; skinned and boned (8oz)
1 Slightly green banana; peeled and cut into oblique chunks
Corn oil
1 ts Coriander seeds; crushed
1 Green chili; de-seeded and finely sliced
30 g Sweetcorn kernels; (1oz)
3 Spring onions; sliced obliquely
1 Clove garlic; crushed
3 Lime leaves; finely shredded
75 ml Fish stock plus 1 star anise; (1/8pt)
75 ml Dry white wine; (1/8pt)
2 tb Coconut milk
75 ml Dry white wine; (1/8pt)

This is best cooked in a wok or large frying pan.

Cut halibut into large pieces, season and fry in the oil on both sides until golden. Remove and keep on one side.

Season banana and fry in the oil until coloured golden. Remove and keep on one side.

Fry coriander seed to release the flavour and then add the garlic, chili, spring onion and lime leaves and stir fry quickly.

Add the wine and reduce and then the stock and reduce again.

Add the coconut milk and allow to bubble before putting the fish and banana back into the liquor to soak up the flavours and finish cooking. Season.

Serve topped with long pieces of chive.

This will serve one very generously as a main course but doubled up will serve 6 as a starter.

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