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Halibut with Warm Bean Thread Salad

Course Dinner, Main Course
Total Time 1 hour 29 minutes
Servings 3

Ingredients

Coconut Sauce

  • 1 cup coconut milk
  • 1/4 cup lime juice 1 lime
  • 1 tbsp fish sauce
  • 1/4 cup ginger sliced 2 inch
  • 1/4 cup fresno or bird chili chopped
  • 1 stem basil
  • 6 kumquats sliced
  • 3 tsp coconut sugar
  • 1/8 tsp salt

Fish

  • 4 6 ounce halibut fillets
  • 8 ounces bean thread noodles
  • 4 cup long beans
  • 1 tbsp oil
  • salt to taste
  • 1 bunch basil torn for garnish
  • 6 kumquats sliced or as needed for garnish
  • 1 fresno chili sliced as needed for garnish

Instructions

Coconut Sauce

  • Mix all the ingredients in a pot and simmer on low for 15-20 minutes. Strain the sauce and return it to the pot.

Fish

  • Bring a large pot of salted water to a boil. Place the bean thread in a bowl. Cut the stem end from the long beans and cut them into 2 inch pieces. Pour some of the boiling water over the bean thread. They should be completely submerged. Wrap the bowl of noodles and set aside. Place the remaing water back on the stove and return to a boil. Add the beans to the water and cook until tender. Strain the beans and shock with ice water to cool. Strain the beans and set aside until ready to use. When the long beans have softened, strain them and add them to the pot with the sauce. Add the long beans to the sauce mix and warm over low heat.
  • Preheat the oven to 350 degrees. Heat a large skillet with oil over high heat. Pat the fish dry and season with salt. Add the fish to the pan presentation side down. Sear the fish until it has a golden brown color. Turn the fish over and place the pan in the oven. Cook the fish for 5-10 minutes or cooked through.
  • Divide the noodles, beans, and sauce between for bowls or plates. Top the noodles with the fish. Garnish with lots of fresh basil, kumquats, and fresnos. Serve immediately.