Poached Halibut in a Thai-Inspired Coconut Broth
Servings: 2 people
Ingredients
- 2 tbsp avocado oil
- 1 large shallot loosely chopped
- 2 cloves garlic minced
- 1 ” knob ginger peeled and minced
- Salt to taste
- 13 oz. Can full-fat coconut milk
- 1 cup seafood stock
- 1 tbsp fish sauce
- 1 tbsp coconut aminos
- Zest of ½ lime
- Juice of 1 lime or 2 tbsp
- 1 tbsp coconut sugar
- 3 thai chiles thinly sliced
- ¼ tsp dried coriander
- 4 ounces shiitake mushrooms thinly sliced
- 2 cups snow peas
- 12 ounces halibut cut into 2 inch strips
- Steamed white rice for serving
- Freshly chopped cilantro for serving
- Thinly sliced scallions green parts only for serving
Instructions
- Heat oil in a skillet with tall sides over medium heat. Add the shallot, garlic, ginger and a pinch of salt and saute until tender, 3 mins.
- Add the coconut milk, stock, fish sauce, coconut aminos, lime zest, lime juice, coconut sugar, thai chiles, coriander and whisk until well combined and bring to simmer.
- Add the mushrooms, snow peas and halibut and cook, simmering, until the halibut is just cooked through and flakes easily with a fork, about 6 minutes.
- Serve over steamed rice and garnish with scallions and cilantro.