Serves 4
This is a delicious dish that can be done with any fresh, meaty and sustainable fish. It uses a curry mixture called laksa originally was a descriptor for noodles but now has come to mean a spicy coconut milk-based dish with or without noodles. It has its roots in Malaysia. In place of the spinach you could use other Asian greens like steamed baby bok choy.
4 fillets of fresh halibut cut at least 3/4-inch-thick (approximately 1-1/2 pounds total)
Salt and freshly ground pepper
3 tablespoons olive oil
6 cups lightly packed young spinach
1/2 cup or so chicken stock
3/4 cup or so coconut milk, well stirred
3/4 cup laksa paste or to taste (recipe follows)
Garnish: Daikon or other savory sprouts such as sunflower
Pat the halibut dry, season lightly with salt and pepper. Heat 2 tablespoons olive oil in an ovenproof sauté pan (preferably non-stick) over moderately high heat and quickly sauté sea bass on one side until nicely browned. Turn fish over and place pan in a preheated 475-degree oven for 4 – 5 minutes or until just cooked through.
While fish is cooking heat the stock and coconut milk in a small sauce pan and bring to a simmer. Stir in laksa paste and keep warm. Thin if desired with additional stock or coconut milk.
To serve add remaining tablespoon of oil to a large skillet and heat over moderately high heat. Add spinach stir-fry until just beginning to wilt, about 1 minute. Place spinach in the center of shallow warm bowls and top with halibut. Ladle broth around, top with sprouts and serve immediately.
Laksa Paste
Makes a little more than a cup
2 tablespoons chili garlic sauce (or to taste)*
1/3 cup chopped shallots
1/3 cup chopped and toasted macadamia nuts or blanched almonds
1/4 cup peeled and finely chopped ginger
2 tablespoons coriander seeds, toasted and ground
2 tablespoons fish sauce (or to taste)
Juice and zest from 2 large limes
2 teaspoons sugar
2 tablespoons vegetable oil
1 teaspoon toasted sesame oil
1/2 cup or so coconut milk
Add all ingredients to a blender and process for a couple of minutes or until very smooth. Store covered in the refrigerator for up to 5 days or frozen for up to 3 months.
*Chili garlic sauce is available in the Asian markets and the Asian section of some supermarkets. Lee Kum Kee from Hong Kong is a widely distributed brand.
John Ash © 2005
Rev. 5/15
