JENNY EDEN COACHING

Poached Halibut in a Hot & Sour Broth

Halibut poached in sweet and sour sauce

 

True confession.  As an almost vegan, I don’t usually post fish recipes but I do recognize that the vast majority of my readers do eat fish regularly.  Occasionally I will taste fish and this recipe is truly special which is why I want to post it today.   The recipe calls for halibut but chilean sea bass, black cod and branzino can also be swapped out for the halibut.  Make sure to use an instant-read thermometer to make sure it is cooked to the correct temp. (130-140 degrees).  This is a lovely and truly impressive recipe to use when entertaining.  Enjoy!

Serves 4

Recipe by: Arlene Jacobs

 

(Serve this with a spoon for the broth.)

Ingredients:

2 tbsps. soy sauce
4 halibut fillets/ ½ lb. each (about 1-inch thick)
1 quart lower-salt vegetable broth
1/4 cup liquid honey
3 tbsps. tomato paste
2 ½ tbsps. cider vinegar
12 quarter-size slices peeled fresh ginger, cut into 1/8-inch strips
4 shitake mushroom, thinly sliced
¼ – ½ tsps. Tabasco or Sriracha hot sauce
¼ cup sliced scallions (greens included)
¼ cup chopped fresh cilantro

 

Method:

1. Drizzle the soy sauce over both sides of the halibut fillets. Cover and refrigerate for 20 minutes.
2. In a 12-inch shallow pan, combine the vegetable broth, honey, tomato paste, vinegar, ginger, shitakes and Tabasco or Sriracha and cook gently over low heat for 12 minutes, stirring occasionally and skimming foam as necessary. This should have a broth-like consistency. If too syrupy, add water.
3. Add the fillets, cover, and poach gently at a bare simmer over low heat basting several times for about 2 minutes. Gently turn the fish with a spatula, replace cover and cook, basting several times until the fillets are slightly firm to the touch and the centers are almost opaque (make a small slit with a small pointed knife to check), 6-8 minutes; the fish should be slightly undercooked at this point. Turn off the heat and let sit covered for another 2 minutes.
4. Meanwhile place the soft noodles in a shallow soup
bowl, place the halibut on the noodles and spoon the broth among the shallow bowls. Garnish with the crispy noodles, scallions and cilantro, and serve.

Related Post:  Butternut Squash on Grilled Sourdough

Crispy Noodles (optional)

In a small saucepan, heat vegetable oil to 350 o F. Add cellophane noodles, stir quickly until puffed and remove with a slotted spoon to a paper towel to drain.

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