Braised Halibut Fillets in Coconut and Lemongrass with Smoked Aubergine and Tomato Ginger Chutney

Ingredients for Braised Halibut Fillets in Coconut and Lemongrass with Smoked Aubergine and Tomato Ginger Chutney

• 1 large aubergine (about 575g)

• 1 1/2 teaspoons fresh lemon juice

• 1 teaspoon Tandoori Spice Blend

• 1/2 teaspoons vegetable oil

• 30g tomato, peeled, seeded, diced

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon finely chopped fresh coriander

• 1 teaspoon grated peeled fresh ginger

• 240ml canned unsweetened coconut milk

• 120ml bottled clam juice

• 1 lemongrass stalk, bottom 3 inches only, thinly sliced

• 110g halibut fillets

• 4 red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish)

• Daikon radish sprouts (for garnish)

• Microgreens (for garnish

• optional)

Char aubergine directly over gas flame or in grill until blackened all over and aubergine begins to collapse, turning occasionally, about 15 minutes. Place aubergine in large bowl; cool 10 minutes. Peel off skin; place aubergine flesh in strainer set over large bowl. Press on aubergine to release juices; let drain 15 minutes. Transfer aubergine to medium bowl; add lemon juice. Mix Tandoori Spice Blend and vegetable oil in small bowl; add to aubergine and mash with fork to coarse puree. Season smoked aubergine to taste with salt and pepper. DO AHEAD: Smoked aubergine can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Mix diced tomato, olive oil, chopped fresh coriander, and grated fresh ginger in small bowl; season chutney to taste with salt and pepper. DO AHEAD: Chutney can be made 4 hours ahead. Let stand at room temperature.

Bring unsweetened coconut milk, clam juice, and lemongrass to simmer in large skillet. Sprinkle halibut with salt and pepper; add to skillet. Simmer until halibut is just opaque in centre, 3 to 4 minutes per side.

Spoon dollop of smoked aubergine into centre of each of 4 shallow bowls. Using slotted spatula, transfer halibut fillets to bowls; place atop aubergine. Spoon dollop of tomato-ginger chutney alongside. Garnish with radishes, sprouts, and microgreens, if desired.

Aviso Legal

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