Poached halibut with ginger and black bean vinaigrette
Ingredients
2 medium cloves garlic, minced
1 Tbsp fresh ginger, minced
1/2 c pickled ginger (kind served with sushi), (150g jar)
3 Tbsp pickled ginger juice from the container
2 Tbsp apple cider vinegar
3/4 tsp sea salt
3 Tbsp sugar
1/4 c fermented black bean
3/4 c vegetable oil
6 6-oz fresh halibut filets
2 Tbsp vegetable oil
Steps
Make the vinaigrette at least a day ahead. Combine all ingredients except oil in a food processor or blender, and pulse until very finely chopped. With motor running, add oil in a slow stream and process until well blended. Cover and refrigerate.
Preheat oven to 400F. IN a heavy frying pan, heat 2 Tbsp veg. oil on high heat. Season the halibut filets with salt and pepper and cook in hot oil for about 3-4 minutes, until bottom is browned. Flip and place the pan in the oven. Cook the fish until just opaque, about 8 minutes. Place fish on heated plates and spoon sauce over the filets.
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