Steamed halibut has a clean, mild flavor that complements this pungent sauce. We used a bamboo steamer set over simmering water to steam the fish. It's helpful to lightly coat the bamboo with cooking spray before adding the fish.
1/4 cup finely chopped green onions
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons fish sauce
1 1/2 teaspoons dark sesame oil
1/4 teaspoon red curry paste
1 cup water
3/4 cup basmati rice
3/4 cup light coconut milk
1/2 teaspoon salt, divided
3 tablespoons chopped fresh cilantro
4 (6-ounce) halibut fillets
1/4 teaspoon freshly ground black pepper
4 lime wedges
How to Make It
Combine first 8 ingredients in a small bowl, stirring with a whisk. Set aside.
Combine 1 cup water, rice, coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes. Stir in cilantro.
Sprinkle fish evenly with remaining 1/4 teaspoon salt and pepper. Steam fish, covered, 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1/2 cup rice on each of 4 plates; top with 1 fillet. Drizzle each serving with 2 tablespoons sauce. Serve with lime wedges.
Super yummy and easy! Couldn't find mint at the store this week and forgot about the lime wedges on the side -- still great. Served with a green salad with seasoned rice vinegar, but sauteed snowpeas or cucumber salad would be nice.
I was underwhelmed by this dish. It just seemed that it needed something. Yes it was easy and healthy, but I think there are better, more flavorful fish dishes on this website. Plus at $26/ lb. at my local grocer, halibut is too expensive for a throw together weeknight meal.
This was delicious, my family gobbled it up! I grilled the halibut instead of steaming it and added a touch more red curry paste to the sauce. I think the grilling adds a little more flavor to the halibut.
My husband said he would eat it again and would likely give 3 stars. I changed something's which might also impact what I thought about this recipe. First, I dusted seabass instead of halibut case that is what we had on hand. This needs a firm whitefish like halibut. Added 1/2 of a seeded Serrano chili to the rice as well as a little thai red curry paste to give it a little more zip. This seemed to help add some flavor. The sauce was good but seemed heavy on fish sauce. A little blending or a little less fish sauce might be ok. Good start to a delicious dish. Just needs some tweaking .
I made this with tilapia and it was absolutely delicious. I wouldn't necessarily classify this as a quick and easy recipe--the sauce prep took me about 20 minutes with all the herb cleaning, drying, chopping, etc.
Since the rice part only called for half the can of coconut milk, I made Cooking Light's delicious Mango-Coconut Rice Pudding with the other half.
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