A healthy fish dish with a twist of Thai influence.
Chef's notes
Recipe courtesy of New Asian Cuisine and chef David Bank of Land Thai Kitchen in NY city.
Steps
1
Blanching the Cabbage
Ingredients
8 large peices of Napa cabbage leaves
2 pounds halibut
Bring a medium pot full of water to a boil. Blanch the cabbage leaves for a couple minutes and cool. Portion the fish into four 8 oz servings. When the cabbage is ready, wrap the halibut up and set aside.
2
Making the Sauce
Ingredients
1 cup fish sauce
2 cups lime juice
10 oz palm sugar
Juice about 7 to 10 limes to get the juice required. To make the sauce put the fish sauce, lime juice and palm sugar in a pot and boil for 5 minutes. It's a good idea to roughly chop the palm sugar so it melts faster. Cool down the sauce to room temperature.
3
Pulling it all Together
Ingredients
20 cherry tomatoes
1/4 pound Chinese celery
3 shallots
1 bunch scallions
10 sprigs of cilantro
10 pieces Thai bird chilies
1 cup jasmine rice
Cut cherry tomatoes in half, slice shallots and chop the fresh bird chilies, scallions, Chinese celery and cilantro. Put halibut pieces in a steamer for 7 to 10 minutes until cooked. Combine sauce and all vegetables together and pour over the fish. Serve with Jasmine rice.
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