Lemongrass-Infused Halibut in Aromatic...Lemongrass-Infused Halibut in Aromatic Umami Dashi

A masterclass in delicate balance: pristine wild halibut gently poached in an aromatic lemongrass and ginger-infused dashi, served with tender baby bok choy and finished with toasted sesame oil.

Ingredients

Cooking Instructions

1. 01

   Wipe the kombu sheet gently with a damp cloth to remove excess salt. In a medium saucepan, combine 3 cups of cold water, the kombu, and dried shiitake mushrooms. Heat over medium-low heat until just before boiling, then remove and discard the kombu.

2. 02

   Add the bruised lemongrass and sliced ginger to the broth. Bring to a bare simmer, cover, and let infuse for 10 minutes. Strain the broth through a fine-mesh sieve, reserving the liquid. Slice the rehydrated shiitake caps, discarding the tough stems.

3. 03

   Return the strained broth to the saucepan. Stir in the tamari and mirin. Season the halibut fillets lightly with sea salt.

4. 04

   Gently lower the halibut fillets and sliced shiitake mushrooms into the simmering broth. Cover and poach over low heat for 5 to 6 minutes, ensuring the liquid does not boil, until the fish is just opaque and flakes easily.

5. 05

   In the final 2 minutes of poaching, add the halved baby bok choy directly into the poaching liquid to steam until bright green and tender-crisp.

6. 06

   To serve, place one halved bok choy in the center of a shallow, warmed bowl. Rest a poached halibut fillet on top. Arrange sliced shiitakes around the fish, and ladle the hot lemongrass-infused dashi broth over the top. Garnish with shaved radish slices, microgreens, and a few drops of toasted sesame oil.