Steamed Halibut with Sothy Recipe

Name: Steamed Halibut with Sothy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 shallots, sliced; 1/2 cup sliced onion; 2 tablespoons ghee or clarified butter; 1 clove garlic, sliced; 1 tablespoon minced ginger; 1 green chile, minced; 1 1/2 tablespoons hot curry powder; 3 fresh curry leaves*; 1/2 teaspoon mustard seeds; 1/2 teaspoon fennel seeds; 1/2 teaspoon ground turmeric; Pinch saffron; 2 cups fish stock, recipe follows; 13 1/2 ounces canned coconut milk*; 2 tomatoes, cut in quarters; 1 teaspoon kosher salt; 1 tablespoon lime juice; 1/2 cup heavy cream; 2 cups basmati rice; Kosher salt; 6 star anise; 2 stalks lemon grass, white part only, chopped; 2 (1-inch) pieces fresh ginger, sliced; 2 oranges, sliced; 2 pounds halibut, cut into 6 portions, skin and bones removed; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; *Can be found in specialty Indian and Sri Lankan stores.; Special equipment: a metal or bamboo steamer basket

Servings: persons

2 tablespoons vegetable oil
2 shallots, sliced
1/2 cup sliced onion
2 tablespoons ghee or clarified butter
1 clove garlic, sliced
1 tablespoon minced ginger
1 green chile, minced
1 1/2 tablespoons hot curry powder
3 fresh curry leaves*
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground turmeric
Pinch saffron
2 cups fish stock, recipe follows
13 1/2 ounces canned coconut milk*
2 tomatoes, cut in quarters
1 teaspoon kosher salt
1 tablespoon lime juice
1/2 cup heavy cream
2 cups basmati rice
Kosher salt
6 star anise
2 stalks lemon grass, white part only, chopped
2 (1-inch) pieces fresh ginger, sliced
2 oranges, sliced
2 pounds halibut, cut into 6 portions, skin and bones removed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
*Can be found in specialty Indian and Sri Lankan stores.
Special equipment: a metal or bamboo steamer basket

1
For the sauce: In a large saucepan heat the vegetable oil over medium high heat.
2
Add the shallots and onion and saute until lightly browned, about 5 minutes.
3
Reduce the heat to medium add the ghee, garlic, ginger, and chile cook for 2 to 3 minutes until fragrant.
4
Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes.
5
Pour in the fish stock, coconut milk, tomatoes, and kosher salt.
6
Cook sauce, uncovered, for 15 minutes.
7
Reduce the heat to low and add the lime juice and cream.
8
Keep warm until ready to serve.
9
For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain.
10
In a large pot of boiling, salted water cook the rice for 6 minutes.
11
Strain the rice and keep warm.
12
For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water.
13
Bring water to a boil over high heat.
14
Line the bottom of the steamer basket with the orange slices.
15
Season the halibut with salt and pepper and arrange on top of the orange slices.
16
Place the basket on top of the pot, cover, and steam for 8 minutes.
17
Serve the halibut with the rice and Sothy on the side.

724

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 30 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 shallots, sliced, 1/2 cup sliced onion, 2 tablespoons ghee or clarified butter, and more.

Yes, Steamed Halibut with Sothy 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.

Steamed Halibut with Sothy

How did you like this recipe?

Frequently Asked Questions