Halibut Fillet with Asian Salmon Sauce
This is a recipe that I picked up on Asian Food Channel and I thought it was a fantastic idea to present it this way. The halibut fillet was topped with an Asian Salmon Sauce which I thought looked really delightful and tasty.
Ingredients like lemon grass, shredded kaffir lime leaves sautéed with shallots and garlic, and then blended with Thai sweet chilli sauce really adds flavours to the salmon to form a pate. Yes, we are blending the salmon fish together to make the fish paste, kind of like making an otah otah and then layering it on top of another fish.
If you can’t find halibut at your local Asian supermarket you can substitute it with the Basa Bocourti Fish. If you don’t have either, any dory fillet also can.
1 piece Halibut Fillet (alternatively you could also use the Basa Bocourti Fish, a Mekong River Catfish)
1 piece Salmon Fillet (cut into pieces to be blended)
2 stalks Lemon Grass
3 pieces of Kaffir Lime Leaves
2 bulbs of Shallots (small red onions also can)
3 cloves of Garlic (crushed)
3 tbsp Thai Sweet Chilli Sauce
100 ml Heavy Cream (aka cooking cream)
Lemon wedge (a squish just before serving, optional)
1. Chop the shallots. Crush the garlic. Then sauté in the pan with 2 tbsp of olive oil. Add a little salt to prevent the ingredients from burning. Salt helps to extract moisture from the ingredients.
2. Shred the lower ends of the lemon grass (about 1/3) and you may discard the rest. The flavour is strongest near the bottom. Shred the kaffir lime leaves and add the ingredients into the pan and continue frying.
3. After the flavours of the ingredients are blended, reserve aside. Chop the salmon into pieces. Place in blender/food processor. Add Thai sweet chilli sauce. Add heavy cream. Then add the sautéed ingredients and blend till well mixed. Adjust the textures accordingly with the heavy cream, if you need more liquid depending on the size of your salmon fillet. It should be an orangy hue like otah otah.
4. Season the halibut fillet with salt and black pepper. Spread the salmon pate on the top of the halibut fillet and then cut them up into squares. Arrange the squares on a baking tray and bake them at 180 degrees for about 6 minutes. Serve with a squish of lemon if you like.