Roasted Halibut Ginger-Curry Sauce

Get ready to elevate your culinary skills with this sensational recipe featuring perfectly roasted fish paired with a delectable ginger-lemongrass piquillo sauce. Join me as we explore the art of preparing and roasting fish to tender, flaky perfection, while infusing it with the exotic flavors of ginger and lemongrass. In this recipe, the star ingredients are the fresh fish, the aromatic ginger, and the tangy piquillo peppers. These key elements come together harmoniously to create a symphony of flavors that will tantalize your taste buds and leave you craving for more.

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Try this fish paired with a delectable ginger-lemongrass piquillo sauce

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Ginger-Lemongrass Sauce

This versatile and flavorful sauce adds a touch of exoticism to your culinary creations, making them stand out and delighting your guests. To start, heat up a pan and add a generous amount of fat – this could be butter, oil, or even coconut oil for an extra hint of coconut flavor. Sauté shallots, lemongrass, and ginger over medium-low heat for about 5 minutes until they become fragrant and release their aromas. The combination of these ingredients creates a rich and aromatic base for the sauce. Next, add minced garlic to the pan and cook it until it becomes fragrant. The garlic will add a robust and pungent flavor to the sauce, balancing out the sweetness of the coconut milk. Deglaze the pan with a splash of white wine, allowing the alcohol to evaporate and the flavors to concentrate. Let the wine reduce by half to intensify its taste and create a more complex flavor profile in the sauce. Pour heavy cream, milk, and coconut milk, creating a luscious and velvety texture. Allow the mixture to simmer and reduce slowly until it reaches a syrupy consistency, stirring occasionally to prevent scorching. Season the sauce with a pinch of salt and a touch of curry powder. Pass the sauce through a fine-mesh sieve or a chinois to remove any lumps or fibrous bits, ensuring a refined and elegant finish.

Searing & Roasting

When it comes to cooking fish, achieving a crispy skin can make all the difference in both flavor and texture. One essential step to ensuring a perfectly crispy fish skin is to remove excess moisture from the skin. Start by using a sharp knife blade to gently scrape off any excess moisture from the fish skin. Pat the fish dry with a paper towel. Preheat your oven to 400ºF/205ºC to get it nice and hot for cooking the fish. Next, rub the fish with grapeseed oil, which has a high smoke point and is ideal for high-heat cooking methods like searing. Season the fish with salt to enhance its natural flavors. In a hot nonstick frying pan, sear the fish skin-side up for 5 minutes. This initial sear will help create a beautiful golden crust on the skin. For added flavor and richness, you can throw in additional fat such as clarified butter, duck fat, or pork fat. These fats will help enhance the taste of the fish and contribute to a crispy skin. Once the fish has been seared, transfer it to the preheated oven to finish cooking. Allow the fish to cook in the oven for an additional 7 minutes, or until it reaches your desired level of doneness.

Piquillo Coulis

Drain a small jar of piquillo peppers, and blend with some salt and a drizzle of olive oil. Heat up before using.

Plating

Reheat ginger sauce and give an emulsion using an immersion blender. Mold out steamed rice using a pastry ring, or a large plain cookie cutter. Garnish with bell pepper brunoise, cilantro leaves and some torched cashew halves. Add some piquillo coulis and the ginger-lemongrass sauce. Place fish on top and garnish with cilantro leaves. Enjoy!