Coconut Kaffir Leaf Poached Halibut With Sauteed Chinese Cabbage Recipes

SAUTEED CABBAGE AND APPLES

Sauteed Cabbage and Apples image

Provided by Melissa d'Arabian : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 head red cabbage
1 Granny Smith apple
2 tablespoons butter
1 teaspoon fennel seeds, crushed
Kosher salt and freshly ground black pepper
1/4 cup red wine
Splash apple cider vinegar

Steps:

Core and slice the cabbage into thin slices. Slice the cheeks off the apples and cut into thin wedges.
In a large saute pan, add the butter and melt over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Deglaze with red wine and stir in a splash of cider vinegar. Transfer to a serving bowl and serve.

POACHED HALIBUT WITH TOMATO AND BASIL

Poached Halibut with Tomato and Basil image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 (6 to 8-ounce) portions halibut fillets
Salt and pepper
1 tablespoon olive oil
1 clove garlic, crushed
1 shallot, sliced
1/2 cup white wine, eyeball it
1 can diced tomatoes, well drained
1/4 lemon
20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade

Steps:

Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.

KAFFIR-COCONUT STEW

Kaffir-Coconut Stew image

Provided by Ming Tsai

Categories appetizer

Time 27m

Number Of Ingredients 12

Ingredients

Canola oil, to cook
8 kaffir lime leaves, julienned
1 serrano chile, minced
2 slices ginger
1/2 small onion, minced
1 tablespoon fish sauce
1 cup heavy cream
1 cup coconut milk
2 leeks, white part julienned
1/2 lime, juiced
Salt and pepper, to taste
1 dozen Wellfleet or PEI oysters, shucked and save the shells

Steps:

In a small saucepan coated very lightly with oil, saute the kaffir, chile, ginger and onions. Stir until soft and season. Deglaze with fish sauce and completely reduce. Add cream and coconut milk and reduce by 50 percent. Check for seasoning. Strain and set aside. In a saute pan coated with oil, saute the leeks until soft and add the cream and lime juice. Check for seasoning. Add the oysters and poach for only 2 minutes, until just warm. Place the shells on a plate of coarse salt and fill with warm oysters topped off with the leek cream.

ALE POACHED HALIBUT

Ale Poached Halibut image

Provided by Sandra Lee

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 (6 to 8-ounce) skinless halibut fillets
1 (12-ounce) bottle amber beer
2 teaspoons seafood seasoning (recommended: Old Bay)
10 whole black peppercorns
1/2 lemon, juiced
1 teaspoon salt

Steps:

Place fish in a fish poacher or a wide skillet with 4-inch sides. Add enough water to cover the fish. Remove fish to plate and set aside. Add beer, seafood seasoning, peppercorns, lemon juice, and salt to pan. Bring to a boil over medium-high heat. Reduce heat to low. Return fish to pan and poach gently until just cooked through, about 8 minutes for a 1-inch-thick fillet.

CAMBODIAN-STYLE FISH POACHED IN COCONUT MILK

Cambodian-Style Fish Poached in Coconut Milk image

This recipe was featured in our local paper and is a Kylie Kwong and from her cookbook It Tastes Better and her intro to the recipe was "I love this recipe because it is quick and simple to make, yet so exotic in flavour. The galangal, turmeric and kaffir lime leaves add that gorgeous earthy, aromatic flavour so particular to South-East Asian cuisine, and the taste and texture of fish cooked gently in coconut milk are sublime. If you like, you can substitute the fish with any other seafood, or even chicken."

Provided by ImPat

Categories Cambodian

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

450 g fish (firm, white fleshed cut into 2cm chunks)
3 garlic cloves (peeled)
1 red onion (small, roughly chopped)
3 cm galangal (fresh, peeled and roughly chopped)
2 lemongrass (stalks trimmed and finely sliced)
1 teaspoon turmeric (finely sliced or 1/2 teaspoon turmeric powder)
1 teaspoon paprika
2 tablespoons fish sauce
1 tablespoon brown sugar
400 g coconut milk
4 kaffir lime leaves
1 lemon (juice of)

Steps:

Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
Add the coconut milk and process until thoroughly blended.
Transfer the coconut mixture to a heavy pased pan.
Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly.
Add the fish chunks and poach gently for 4-5 minutes.
Stir through the lemon juice, then trasfer to serving bowls.

Nutrition Facts : Calories 470.8, Fat 43.1, SaturatedFat 37.9, Sodium 1445.9, Carbohydrate 23.7, Fiber 2.5, Sugar 10.6, Protein 6.4

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