Ingredients
Servings:
Units:
Instructions
- Break up the lemongrass, smash the garlic, slice the ginger and chop the shallot. Place stock, lemongrass, garlic, shallot and ginger into
- a large pan; bring to a simmer.
- Rinse any ice glaze from frozen Alaska Halibut under cold water. Turn off heat and add halibut to stock, skin side down. Return heat to a
- simmer (stock should simmer, not boil).
- Once simmering, cover the pan tightly and cook 4 to 5 minutes for frozen halibut or 2 minutes for fresh/thawed fish. Turn off the heat and
- let the fish rest in liquid for 5 minutes, or until opaque throughout.
- To serve, season with salt and baste with a bit of broth.
Recipe Notes
Recipe by Alaska Chef Erik Slater: The clean and bright combination of lemongrass and ginger with this broth makes an incredibly
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