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1
Set up a steamer that can hold the 4 fillets.
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2
Mix lime juice, salt, sugar and water.
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3
Add the fish and brine for 20 minutes.
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4
Add the fillets to the steamer (should be lined with red leaf or banana leaf), top with the scallions and steam for 8 to10 minutes until cooked though.
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5
Meanwhile, in a small saucepan, heat the peanut oil very hot until almost smoking.
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6
Mix the kaffir, chile, ginger, garlic and salt and pepper.
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7
First plate the halibut and right before serving, add the mix to the hot oil, mix and immediately flash the halibut.
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8
Serve.
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9
It is recommended to use day old rice so that the drier rice can soak up the flavors.
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10
In a wok, add 2 tablespoons of oil and quickly soft scramble the eggs.
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11
Remove the eggs.
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12
In the same wok, coat with oil and stir-fry garlic and ginger.
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13
Add scallions and rice and heat thoroughly.
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14
Add soy sauce, white pepper and scrambled eggs.
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15
Check for seasoning.
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16
Blanch the long beans in a 350 degree fryer for only 1 minute until wrinkled.
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17
Mix in a bowl the sambal, fish sauce and lime juice.
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18
Add the hot long beans.
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19
Check for seasoning and adjust.
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20
Let sit at room temperature.
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21
PLATING Using a 2 1/2-inch O-ring or cut out tuna fish can, fill the bottom half with the fried rice.
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22
Top with the long beans and press down firmly.
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23
Top with the halibut and flash with the oil.
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24
Wine Suggestion: Franck & Jean Francois Bailly Sancerre, 1997
