Pan Fried Halibut in a Thai Coconut Broth, Tat Soi and Edamame Beans

This is one of my favourite dishes on the blog. It’s simple to make and packed with chilli, fresh lime and herbs. This recipe will create enough broth for 2-3 people.

You will need:

Halibut Fillet

Tat Soi

3 tbs Edamame Beans

1 Tin Coconut Milk

Thai Chillies for dressing

To make the Thai paste

1 Inch Ginger

4 Cloves of Garlic

2 Lemongrass Stalks

2 Banana Shallots

Handful of Coriander

Handful of Thai Basil

4 Thai Chillies

Juice and Zest of 1 lime

1/2 tsp Cumin

1/2 tsp Coriander Seeds

1 tbs Fish Sauce

1 tbs Light Soy

1/2 tsp Tumeric

2 tbs Olive Oil

1. Put all your paste ingredients in to a blender and blitz until you have a fine paste.

2. Take 3 tablespoons of the paste and gently heat through in a frying pan to soften but not colour. This will take a couple of minutes.

3 Add the tin of coconut milk and stir until well mixed. Keep the broth gently simmering while you cook your fish and Tat Soi.

4. Season the fish with salt on both sides then place in a medium/high pan skin side down in a little olive oil. Cook the fish three quarters of the way through then turn the fish over and finish on the flesh side for a minute before taking off the heat.

5. In some salted boiling water add your Tat Soi and Edamame fans cook for no more than 2 minutes.

6. Drain well then arrange the dish. Place the Tat Soi in a pile in the middle. Scatter around the edamame then place the fish in the middle of the plate. Finally pour in your both and finish with a few finely chopped chillies.

Enjoy!