Seared Steelhead Filet Recipe
Prawn & Vegetable Spring Rolls, Brassica, Bok Choi, Spiced Turmeric Coconut Sauce
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Ingredients
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For the Seared Steelhead Filet
For the Prawn & Vegetable Spring Rolls
For the Brassica and Bok Choi
For the Spiced Turmeric Coconut Sauce
Method
For the Seared Steelhead Filet
- 1
Prepare the Steelhead Filet
Pat the steelhead filet dry with paper towels. Season both sides with salt and black pepper.
- 2
For the Prawn & Vegetable Spring Rolls
- 3
- 4
Assemble the Spring Rolls
Dip a rice paper wrapper in warm water until soft. Place a portion of filling in the center and roll tightly, folding in the sides as you go. Repeat with remaining wrappers and filling.
For the Brassica and Bok Choi
- 5
Sauté the Vegetables
In a large skillet, heat sesame oil over medium heat. Add minced garlic and sauté for 30 seconds. Add brassica and bok choi, cooking until tender, about 5-7 minutes.
For the Spiced Turmeric Coconut Sauce
- 6
Make the Sauce
In a small saucepan, combine coconut milk, turmeric powder, grated ginger, lime juice, and honey. Stir well and bring to a simmer over medium heat. Season with salt to taste.
