Recipe - Steamed Halibut Flashed With Thai Bird-Kaffir Lime Oil

1 Lime; juiced
2 tablespoon Salt
2 tablespoon Sugar
4 cup Water
4 Thick fillets of halibut
(6 ounce ea); square shaped
Red leaf or banana leaf; for
steaming
4 Scallions; cut 1/16" ribbons
One half cup Peanut oil ; (Lion and
Globe or
An artisan roasted peanut
oil)
6 Fresh kaffir lime leaves;
cut 1/16" ribbons
3 Thai bird chiles; cut 1/16"
slices
1 tablespoon Ginger in 1/16" ribbons
1 tablespoon Garlic in 1/16" slices
Salt; to taste
Freshlyground black pepper;
to taste
=== TURMERIC FRIED RICE ===
Canola oil; to cook
2 Eggs; beaten
1 tablespoon Minced garlic
1 tablespoon Minced ginger
4 Scallions; cut 1/8" slices
4 cup Day old cooked jasmin rice;
(add 1 tspn of
Turmeric to raw rice to cook
in the
Flavor and color)
2 tablespoon Thin soy sauce
One half teaspoon Freshlyground white pepper
Salt; to taste
=== LONG BEAN SALAD ===
4 cup Chinese long beans in 2"
pieces
(can substitute blanched
haricots verts)
One half tablespoon Sambal oelek
1 tablespoon Fish sauce
Juice of 2 limes
Salt; to taste
Freshlyground black pepper;
to taste

Set up a steamer that can hold the 4 fillets. Mix lime juice, salt, sugar
and water. Add the fish and brine for 20 minutes. Add the fillets to the
steamer (should be lined with red leaf or banana leaf), top with the
scallions and steam for 8 to 10 minutes until cooked though.

Meanwhile, in a small sauce pan, heat the peanut oil very hot until almost
smoking. Mix the kaffir, chile, ginger, garlic and salt and pepper. First
plate the halibut and right before serving, add the mix to the hot oil, mix
and immediately flash the halibut. Serve.

For the Tumeric Fried Rice: It is recommended to use day old rice so that
the drier rice can soak up the flavors. In a wok, add 2 tablespoons of oil
and quickly soft scramble the eggs. Remove the eggs. In the same wok, coat
with oil and stirfry garlic and ginger. Add scallions and rice and heat
thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for
seasoning.

For the Long Bean Salad: Blanch the long beans in a 350 degree fryer for
only 1 minute until wrinkled. Mix in a bowl the sambal, fish sauce and lime
juice. Add the hot long beans. Check for seasoning and adjust. Let sit at
room temperature.

For Plating: Using a 2 1/2inch Oring or cut out tuna fish can, fill the
bottom half with the fried rice. Top with the long beans and press down
firmly. Top with the halibut and flash with the oil.

This recipe yields 4