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1
One of the most interesting food tours you can take is down the aisles of an Asian and especially Southeast Asian grocery store.
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2
There are all kinds of strange, exotic ingredients that generally are inexpensive and certainly worth a try.
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3
Over the years I've shopped in a couple of stores fairly regularly and have just been amazed at the diversity of products available, especially curry pastes.
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4
They come in every color and flavor imaginable, are delicious and very different from Indian curries.
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The curry paste I like best for this dish is one called Matsaman curry, a red curry.
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I encourage you to try them all and use your favorite mixture.
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7
Season halibut lightly with salt, pepper and lime zest and set aside.
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8
Blanch chard leaves in lightly salted water for 5 to 10 seconds until softened and then immediately plunge into ice water to stop cooking and set color.
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9
Pat dry and wrap halibut pieces completely with leaves.
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10
To serve: Add mushrooms, scallions and olive oil to an oven-proof saute pan large enough to hold fish in one layer.
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11
Saute mushroom mixture until its just beginning to color.
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12
Place wrapped fish on top of mushroom mixture, add the wine and stock and cover.
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Finish cooking fish on top of stove over moderate heat or in a preheated 400 degree oven for 10 to 12 minutes or until fish is cooked through.
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14
With a spatula, lift fish and its mushroom bed and place attractively on warm plates.
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15
Pour sauce around and garnish with cilantro sprigs and deep fried leeks on top of wrapped fish.
