Coriander-Crusted Halibut with Rice Noodles and Gin

Name: Coriander-Crusted Halibut with Rice Noodles and Ginger Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup freshly ground coriander; Fleur de sel, to season; 4 (6-ounce) pieces halibut fillet; Canola oil, to cook; 1 1/2 tablespoons minced ginger; 2 leeks, white part julienned; 1 tablespoon fish sauce; 6 cups chicken stock; 2 limes, juiced; 1 tablespoon minced cilantro leaves, save 4 whole sprigs for garnish; 1 package (8-ounce) thin rice noodles, soaked in warm water for 20 minutes until soft

Servings: persons

1/4 cup freshly ground coriander
Fleur de sel, to season
4 (6-ounce) pieces halibut fillet
Canola oil, to cook
1 1/2 tablespoons minced ginger
2 leeks, white part julienned
1 tablespoon fish sauce
6 cups chicken stock
2 limes, juiced
1 tablespoon minced cilantro leaves, save 4 whole sprigs for garnish
1 package (8-ounce) thin rice noodles, soaked in warm water for 20 minutes until soft

1
For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees.
2
Place the coriander on a small plate.
3
Season the halibut on both sides with salt and dredge the top only with the coriander.
4
In a hot saute pan coated with oil, sear the top first until brown and fragrant.
5
Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle.
6
Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes.
7
Deglaze with fish sauce and add stock.
8
Bring to a simmer and reduce by 20 percent.
9
Check for seasoning then add lime juice and cilantro.
10
Right before serving, add the soft rice noodles.
11
Bring to temperature then serve.
12
PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles.
13
Make a small pile in the middle with the mixture and top with halibut.
14
Garnish with cilantro sprigs.
15
Wine Suggestion: Lenswood Sauvignon Blanc, Australia

800

kcal

Calories

Fat

Carbs

119

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

Saved locally in your browser — visible only to you.

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: 1/4 cup freshly ground coriander, Fleur de sel, to season, 4 (6-ounce) pieces halibut fillet, Canola oil, to cook, and more.

Yes, Coriander-Crusted Halibut with Rice Noodles and Ginger Broth 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!

Coriander-Crusted Halibut with Rice Noodles and Ginger Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions