Coconut-Kaffir Leaf Poached Halibut with Sauteed Ch

Name: Coconut-Kaffir Leaf Poached Halibut with Sauteed Chinese Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coconut milk; 1 short stalk lemon grass, finely chopped; 8 kaffir lime leaves, crushed; 2 tablespoons lemon juice; 1 pound block halibut; 2 tablespoons olive oil; 1 head Chinese cabbage, cut in 1/2 and chopped on a bias; Salt and freshly ground black pepper; 1 tablespoon seasoned rice wine vinegar; 1 tablespoon mirin; 1 tablespoon black sesame seeds

Servings: persons

2 cups coconut milk
1 short stalk lemon grass, finely chopped
8 kaffir lime leaves, crushed
2 tablespoons lemon juice
1 pound block halibut
2 tablespoons olive oil
1 head Chinese cabbage, cut in 1/2 and chopped on a bias
Salt and freshly ground black pepper
1 tablespoon seasoned rice wine vinegar
1 tablespoon mirin
1 tablespoon black sesame seeds

1
Preheat the oven to 250 degrees F
2
In a small pot, over medium heat, heat the coconut milk along with the lemon grass and kaffir leaves and bring to just a boil.
3
Remove from heat and let steep for 30 minutes, strain.
4
Reheat liquid over medium-high heat, add the lemon juice and place the halibut in the middle of the liquid to poach.
5
Cover with a parchment lid and poach in the oven until just beginning to flake.
6
Remove from the oven and set aside.
7
In a large saute pan, over high heat, add the oil.
8
When oil is hot, add the cabbage and saute until hot throughout.
9
Add the vinegar, mirin and reduce.
10
The cabbage will collapse and the liquid will evaporate.
11
At this point add the sesame seeds and season with salt and pepper, to taste.
12
In a hot bowl add the cabbage first, top with the halibut and then the sauce.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups coconut milk, 1 short stalk lemon grass, finely chopped, 8 kaffir lime leaves, crushed, 2 tablespoons lemon juice, and more.

Yes, Coconut-Kaffir Leaf Poached Halibut with Sauteed Chinese Cabbage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut-Kaffir Leaf Poached Halibut with Sauteed Chinese Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions