Restaurants›The Provincial›Halibut Recipe

Halibut Recipe

Inspired by The Provincial
Time1h 30m
Serves4

Seared Halibut, Charred Bok Choy, Miso Broth, Soy Reduction Pickled Daikons, Coconut Rice

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Ingredients

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Halibut & Bok Choy

Miso Broth

Soy Reduction

Pickled Daikons

Coconut Rice

Method

Pickling Daikon

1

Prepare Pickled Daikons

In a bowl, combine rice vinegar, sugar, and salt until dissolved. Add the daikon slices and mix well. Let sit for at least 30 minutes.

Coconut Rice

2

Cook Coconut Rice

In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.

Miso Broth

3

Prepare Miso Broth

In a pot, heat vegetable broth over medium heat. Add minced garlic and grated ginger. Stir in miso paste until dissolved. Simmer for 10 minutes, then stir in chopped green onions.

Seared Halibut & Bok Choy

4

Sear Halibut

Heat olive oil in a skillet over medium-high heat. Season halibut fillets with salt and black pepper. Sear halibut for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.

5

Char Bok Choy

In the same skillet, add bok choy cut side down. Cook for 2-3 minutes until charred and tender. Remove from heat.

Soy Reduction

6

Make Soy Reduction

In a small saucepan, combine soy sauce and honey. Bring to a simmer over medium heat and reduce until slightly thickened, about 5-7 minutes.