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

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

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

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Ingredients:

Serving

1 lime, juiced
2 tbsp salt
2 tbsp sugar
4 cups water
4 (6-oz) 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 )
6 fresh kaffir lime leaves , 1/16-inch ribbons
3 thai bird chiles, 1/16-inch slices
1 tbsp ginger , 1/16-inch ribbons
1 tbsp garlic , 1/16-inch slices
salt and black pepper to taste
canola oil to cook
2 eggs, beaten
1 tbsp minced garlic
1 tbsp minced ginger
4 chopped scallions , 1/8-inch slice
4 cups cooked, day old jasmin rice (add 1 tsp of tumeric to raw rice to cook in the flavor and color)
2 tbsp thin soy sauce
1/2 tsp white pepper
salt to taste
4 cups chinese long beans, cut into 2 inch pieces (can substitute blanched haricots verts )
1/2 tbsp sambal oelek
1 tbsp fish sauce
juice of 2 limes
salt and black pepper to taste

Directions:

Set up a steamer that can hold the 4 fillets. Mix lime juice, salt, sugar and water. Add the fish and brine for 20 minutes. Add the fillets to the steamer (should be lined with red leaf or banana leaf), top with the scallions and steam for 8 to10 minutes until cooked though. Meanwhile, in a small saucepan, heat the peanut oil very hot until almost smoking. Mix the kaffir, chile, ginger, garlic and salt and pepper. First plate the halibut and right before serving, add the mix to the hot oil, mix and immediately flash the halibut. Serve.
TUMERIC FRIED RICE:
It is recommended to use day old rice so that the drier rice can soak up the flavors. In a wok, add 2 tablespoons of oil and quickly soft scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add scallions and rice and heat thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning.
LONG BEAN SALAD:
Blanch the long beans in a 350 degree fryer for only 1 minute until wrinkled. Mix in a bowl the sambal, fish sauce and lime juice. Add the hot long beans. Check for seasoning and adjust. Let sit at room temperature.
PLATING Using a 2 1/2-inch O-ring or cut out tuna fish can, fill the bottom half with the fried rice. Top with the long beans and press down firmly. Top with the halibut and flash with the oil.
Wine Suggestion: Franck & Jean Francois Bailly Sancerre, 1997

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	713.28 Kcal (2986 kJ)
Calories from fat	405.61 Kcal
		% Daily Value*
Total Fat	45.07g	69%
Cholesterol	130.36mg	43%
Sodium	3906.54mg	163%
Potassium	253.07mg	5%
Total Carbs	53.03g	18%
Sugars	11.24g	45%
Dietary Fiber	7.72g	31%
Protein	32.81g	66%
Vitamin C	12.1mg	20%
Iron	3.4mg	19%
Calcium	264.8mg	26%

Amount Per 100 g
Calories	114.03 Kcal (477 kJ)
Calories from fat	64.85 Kcal
		% Daily Value*
Total Fat	7.21g	69%
Cholesterol	20.84mg	43%
Sodium	624.54mg	163%
Potassium	40.46mg	5%
Total Carbs	8.48g	18%
Sugars	1.8g	45%
Dietary Fiber	1.23g	31%
Protein	5.24g	66%
Vitamin C	1.9mg	20%
Iron	0.5mg	19%
Calcium	42.3mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.2

Points
20

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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