• 24-30 oz - Wild Pacific Halibut

• 1 tsp - canola oil

• 1 Tbsp - grapeseed oil

• ½ - Spanish onion, finely diced

• 1 stalk - lemongrass

• 2-3 - kaffir lime Leaves

• ½ inch - sliced ginger

• 1 clove - garlic, crushed

• 1 Tbsp + 1 tsp - red or yellow Thai curry paste, separated

• 1 can (396 mL) - coconut milk

• 1 cup - vegetable or chicken stock

• 1 cup - whipping cream

• ½ bunch - chopped cilantro

• 2 cups - sliced zucchini

• 1 cup - garden peas

• 1 pkg (5 oz) - chopped hon shimeji mushrooms

• 1 Tbsp - fish sauce

   

Instructions:

1. Dice Wild Pacific Halibut into large chunks and marinate with 1 tsp of yellow curry paste and 1 tsp of canola oil. Marinate for 1 hour.

2. In a large pot sauté onion, garlic, ginger, lemongrass and kaffir lime leaves until onions are translucent - this will bring out their aromatics. 

3. Add 1 Tbsp of curry paste and continue to sauté, stirring for 1 minute.  Deglaze with 1 Tbsp of fish sauce. Add stock, whipping cream and coconut milk and bring to a simmer. 

4. Add zucchini, peas, mushrooms, half of the chopped cilantro, and halibut. Cook over medium high heat for 3 minutes. Turn off heat and rest for 3 to 4 minutes before serving. 

5. Garnish with remaining chopped cilantro. Serve over jasmine rice.              

Serves 6

By Chef Dino Renaerts - Bon Vivant Catering & Events

Featured with permission from PHMA and Wild Pacific Halibut