Usuba
Halibut in Tom Yam Sauce with Vegetables
Tender fish in aromatic Asian sauce with coconut milk, turmeric and tom yum paste. Halibut is baked with miso butter and served with sautéed vegetables — beans, edamame, zucchini and broccoli. The dish combines spicy, creamy and fresh flavors.
- Total
- 55 min
- Standard serving
- 356.9 g
Ingredients
Total 15- Halibut
150 g - Miso paste
12.5 g≈ 2 tsp - Butter
13.736 ml≈ 2.5 slice - Coconut milk
100 ml≈ 1/4 can - Turmeric
1.25 g≈ 1/4 tsp - Tom yam paste
25 g≈ 1.5 tbsp - Lemon juice
1.25 ml≈ 1/4 tsp - Chili pepper
1.25 g≈ 2/3 tsp - Kenyan beans
12.5 g≈ 4 tbsp - Edamame
12.5 g - Zucchini
12.5 g - Broccoli
12.5 g≈ 1/4 sprig - Olive oil
1.25 ml≈ 1/4 tsp - Sugar
to taste≈ 1/4 tsp - Salt
to taste
Instructions
- 1
Step 1
Blend the miso paste and butter in a blender until smooth.
- 2
Step 2
In a saucepan, mix turmeric, coconut milk, tom-yum paste, and finely chopped chili pepper.
Bring to a boil, then reduce heat to medium and simmer for 20 minutes.
- 3
Step 3
Heat olive oil in a pan over high heat and stir-fry Kenyan beans, edamame, zucchini, and broccoli for 2 minutes.
- 4
Step 4
Remove the skin from the halibut steak and brush the fish with miso butter.
Bake in a preheated oven at 180 degrees for 10 minutes.
- 5
Step 5
Pour the tom yum sauce into a plate, arrange the baked halibut, and place the vegetable sauté on top.
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