Crispy Halibut with Coconut Rice

Ingredients

For 4 servings

• 500 g halibut fillets
• 280 g jasmine rice, rinsed
• 240 g coconut milk
• 240 g water
• 280 g sugar snap peas
• 400 g rhubarb, thinly sliced
• 2 piece lemongrass stalks, minced
• 1 piece shallot, thinly sliced
• 4 piece garlic cloves, minced
• 15 g ginger, grated
• 30 g dill, chopped
• 30 g mint, torn
• 30 g cilantro, chopped
• 3 piece scallions, sliced
• 1 piece red chilli, sliced
• 1 piece lime, zested and juiced
• 75 g fish sauce
• 15 g sesame seeds, toasted
• 30 g rice vinegar
• 40 g honey
• 42 g neutral oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Cook the rice with the coconut milk, water, a little lime zest and salt, covered, for 15 minutes, then rest.

2. 2

   Simmer the rhubarb with the rice vinegar, honey and a little water until just soft, then stir in fish sauce, lime and chilli for a nuoc cham.

3. 3

   Season the halibut and rub with the lemongrass, half the garlic and ginger.

4. 4

   Blister the snap peas in a hot pan, then toss with a little fish sauce, lime and scallion.

5. 5

   Fry the halibut for 3–4 minutes until golden, turn and finish, spooning over the aromatic oil.

6. 6

   Fold the herbs through the coconut rice, then plate with the halibut, snap peas, nuoc cham and sesame seeds.