Pan-Roasted Halibut in Gyokuro-Lemongrass...Pan-Roasted Halibut in Gyokuro-Lemongrass Broth with Sea Asparagus and Crispy Quinoa

An exquisite, antioxidant-rich dish featuring delicate wild halibut poised over a fragrant green tea and lemongrass dashi, elevated with crunchy sea asparagus and nutty puffed quinoa.

Ingredients

Cooking Instructions

1. 01

   Combine 2 cups filtered water, kombu, shiitake, lemongrass, kaffir lime, and ginger in a small saucepan. Bring gently to 180°F (do not boil). Remove from heat, stir in green tea leaves, cover, and steep for 4 minutes.

2. 02

   Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Stir in yuzu juice and season with a subtle pinch of salt. Cover and keep warm on lowest heat.

3. 03

   Heat 0.5 tbsp olive oil in a small skillet over medium heat. Add the dried cooked quinoa and toast, stirring constantly, until golden and crispy (about 4 minutes). Transfer to a paper towel to drain.

4. 04

   Blanch sea asparagus in simmering water for 30 seconds, plunge into ice water, drain, and flash-sauté in a dry pan for 1 minute to warm through.

5. 05

   Pat halibut fillets thoroughly dry with paper towels; season skin-side lightly with Maldon salt. Heat remaining 1 tbsp olive oil in a non-stick skillet over medium-high heat.

6. 06

   Place fillets skin-side down, pressing gently with a fish spatula for 10 seconds to ensure full contact. Sear for 3-4 minutes until skin is golden and crisp. Flip and finish cooking for 2 minutes until translucent in the center.

7. 07

   Ladle 0.5 cup of warm Gyokuro-Lemongrass broth into the center of two shallow warm bowls. Arrange a nest of sea asparagus in each bowl, top with seared halibut, sprinkle with crispy quinoa, and finish with fresh shiso chiffonade.