Halibut Cheeks Dusted In Potato Starch And Pan Fried Recipe
Green Curried Fava Beans, Coconut Emulsion, Thai Basil
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Ingredients
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Halibut Cheeks
Green Curried Fava Beans
Coconut Emulsion
Garnish
Method
Halibut Cheeks
- 1
Prepare Halibut Cheeks
Rinse the halibut cheeks under cold water and pat them dry with paper towels.
- 2
Season and Dust
In a shallow dish, mix potato starch, salt, and black pepper. Dredge each halibut cheek in the potato starch mixture until evenly coated.
- 3
Pan-Fry
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the halibut cheeks and fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove them from the skillet and set aside.
Green Curried Fava Beans
- 4
Cook Fava Beans
In a saucepan, bring water to a boil. Add the shelled fava beans and cook for about 5 minutes until tender. Drain and set aside.
- 5
Make Curry Sauce
In the same saucepan, add the green curry paste and coconut milk. Stir well and bring to a gentle simmer.
- 6
Combine Beans and Sauce
Add the cooked fava beans to the saucepan, and stir in lime juice and salt. Let it simmer for an additional 2-3 minutes to heat through.
Coconut Emulsion
- 7
Blend Ingredients
In a blender, combine coconut milk, lime juice, vegetable oil, and a pinch of salt. Blend until smooth and emulsified.
Assembly
- 8
Plate the Dish
On a serving plate, spoon the green curried fava beans. Place the pan-fried halibut cheeks on top. Drizzle the coconut emulsion around the dish and garnish with Thai basil leaves.