Curry-Poached Halibut with Snap Pea Slaw
Fresh cilantro, ginger, and turmeric are especially good for supporting the digestive tract and liver detoxification mechanisms. By supporting our body’s defense mechanisms and reducing toxic buildup we have the ability to boost our metabolism to start thriving.
Phase: 1 | Serves: 4
Prep time: 30 minutes | Total time: 1 hour 30 minutes
INGREDIENTS
For the rice:
1 1/3 cups brown rice (or a brown/wild rice blend)
2 1/2 cups boiling water
1 teaspoon sea salt
For the curry paste:
1 large head of garlic, top 1/2 inch removed
1 large shallot (about 4 oz.), peeled and halved
3-inch piece fresh ginger, peeled
3-inch piece fresh lemongrass – halved lengthwise
1/2 cup chopped fresh cilantro
4 teaspoons curry powder
2 1/2 teaspoons turmeric
3/4 teaspoon ground coriander
1 medium jalapeno, stem and seeds removed
For the halibut and slaw:
1 1/2 cups chicken stock
4 garlic cloves, peeled and crushed
1 bay leaf
4 6-ounce halibut fillets
2 cups sugar snap peas, thinly diagonally sliced
2 cups thinly sliced red bell pepper
2 cups yellow squash, cut into matchsticks
1/4 cup thinly sliced shallot
1 small red Fresno chile, seeded and thinly sliced
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
DIRECTIONS
- Preheat the oven to 375℉ degrees.
- Combine the rice, boiling water, and salt in an 8-inch square baking dish. Cover tightly with foil.
- Wrap the garlic and shallot tightly in foil. Wrap the ginger and lemongrass tightly in another piece of foil.
- Place the rice, garlic/shallot, and ginger/lemongrass in the oven and bake 1 hour.
- Squeeze the roasted garlic pulp into a food processor. Add the roasted shallot, ginger, lemongrass, and the remaining curry paste ingredients. Process into a paste.
- Place 3 tablespoons of the curry paste into a large skillet with a lid. Add the chicken stock, garlic cloves, and bay leaf, and bring to a boil. Reduce the heat, add the fish, cover, and simmer 8 minutes or until the fish is nearly opaque. Remove the pan from the heat.
- Combine the remaining 7 ingredients (snap peas through sea salt) in a bowl. Place 1 fillet in each of 4 large, shallow bowls; sprinkle each with a pinch of sea salt. Add about 1/4 cup (or as much as you like) of the poaching liquid to each bowl. Divide the snap pea mixture evenly among the bowls. Serve with the rice.
Fresh cilantro, ginger, and turmeric are especially good for supporting the digestive tract and liver detoxification mechanisms. By supporting our body’s defense mechanisms and reducing toxic buildup we have the ability to boost our metabolism to start thriving.
Phase: 1 | Serves: 4
Prep time: 30 minutes | Total time: 1 hour 30 minutes
INGREDIENTS
For the rice:
1 1/3 cups brown rice (or a brown/wild rice blend)
2 1/2 cups boiling water
1 teaspoon sea salt
For the curry paste:
1 large head of garlic, top 1/2 inch removed
1 large shallot (about 4 oz.), peeled and halved
3-inch piece fresh ginger, peeled
3-inch piece fresh lemongrass – halved lengthwise
1/2 cup chopped fresh cilantro
4 teaspoons curry powder
2 1/2 teaspoons turmeric
3/4 teaspoon ground coriander
1 medium jalapeno, stem and seeds removed
For the halibut and slaw:
1 1/2 cups chicken stock
4 garlic cloves, peeled and crushed
1 bay leaf
4 6-ounce halibut fillets
2 cups sugar snap peas, thinly diagonally sliced
2 cups thinly sliced red bell pepper
2 cups yellow squash, cut into matchsticks
1/4 cup thinly sliced shallot
1 small red Fresno chile, seeded and thinly sliced
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
DIRECTIONS
- Preheat the oven to 375℉ degrees.
- Combine the rice, boiling water, and salt in an 8-inch square baking dish. Cover tightly with foil.
- Wrap the garlic and shallot tightly in foil. Wrap the ginger and lemongrass tightly in another piece of foil.
- Place the rice, garlic/shallot, and ginger/lemongrass in the oven and bake 1 hour.
- Squeeze the roasted garlic pulp into a food processor. Add the roasted shallot, ginger, lemongrass, and the remaining curry paste ingredients. Process into a paste.
- Place 3 tablespoons of the curry paste into a large skillet with a lid. Add the chicken stock, garlic cloves, and bay leaf, and bring to a boil. Reduce the heat, add the fish, cover, and simmer 8 minutes or until the fish is nearly opaque. Remove the pan from the heat.
- Combine the remaining 7 ingredients (snap peas through sea salt) in a bowl. Place 1 fillet in each of 4 large, shallow bowls; sprinkle each with a pinch of sea salt. Add about 1/4 cup (or as much as you like) of the poaching liquid to each bowl. Divide the snap pea mixture evenly among the bowls. Serve with the rice.
