Halibut is a delicious fish that has a mild flavor. The Bangkok blend seasoning used in the searing process is key to enhancing the flavor of the fish. You can find this seasoning at most Asian markets, the ethnic section of your grocery store or online at Penzeys. Black rice has wonderful nutty flavor and a slightly sweet flavor too. It takes a bit longer to cook then white rice but is worth the wait. Black rice can be found in the ethnic section of your grocery store. If you can’t find black rice, substitute it with white rice. The edamame beans I used were already shelled and came in a bag from the frozen food isle. The coconut milk I use typically contains 2 cups per can. For this recipe I used 3 cups for the rice and 1 cup for the sauce, therefore using the full two cans. Ingredient amounts for this will make 4 servings.
1/4 cup of toasted sesame oil
2 cups of shiitake mushrooms stems removed and thinly sliced
2 green onions thinly sliced
1 1/2 cups of a black rice
1 – 14- oz. can of 99% fat free chicken broth
3 cups of a lite coconut milk
1 teaspoon of kosher salt
1 cup of lite coconut milk
1 cup of jarred sweet chili sauce
2 cups of edamame beans
Sprinkle of kosher salt
4 – 6 oz. Halibut filets, with skin
4 teaspoons of Bangkok blend seasoning
2 tablespoons of toasted sesame oil
Make rice by heating toasted sesame oil over medium high heat in a large skillet. Add mushrooms and sauté until tender. Add onions and rice and sauté for 2-3 minutes. Add coconut milk, chicken broth and salt. Lower heat and let simmer until all liquid is absorbed, stirring every 10 minutes. This will take about an hour.
Make sauce by combining sweet chili sauce and coconut milk in a small pot and simmer over low heat. Stirring often until ready to serve.
For edamame, place beans onto a cookie sheet. Sprinkle with kosher salt. Place in a preheated oven at 375 degrees for 5 minutes or until heated through.
For fish, thoroughly rinse each filet and pat dry. Sprinkle the flesh side of each filet with the seasoning. In a medium skillet, heat the toasted sesame oil and place each filet, seasoned side down into skillet for 4-5 minutes. Flip, and continue to cook for an additional 5 – 6 minutes. Once thoroughly cooked you should easily be able to remove the halibut filet from the pan using a spatula leaving the skin left in the pan. Place onto a bed of black rice, sprinkle with the edamame beans and pour the Thai chili coconut sauce over the fish. Serve immediately.
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