Roasted Hawaiian Butterfish with Malaysian Chili Sauce, Thai Basil
Serve
Halibut fillet - skin off
Celery, brunoise
Thai basil oil
Inner leaves of celery
Season Halibut gently with salt and white pepper. Sauté in grapeseed oil over medium heat until golden and just cooked. Blot well on paper towel. Heat sauce in a small pot until just hot being careful not to reduce. Heat celery with a little water and salt. Place a pool of the heated sauce in the center of the serving plate and encircle with basil oil. Place Halibut on top. Top fish with a mound of the celery, garnish with celery leaf and drizzle basil oil over.
FOR THE BASIL OIL:
50 G BLANCHED BASIL (ABOUT 80 G RAW), SQUEEZED DRY
50 G BLANCHED MINT " ", SQUEEZED DRY
395 G GRAPESEED OIL
8 G SALT
PUREE UNTIL BRIGHT GREEN AND SHOCK OVER A BOWL OF ICE. LET HANG IN A CHINOIS OVERNIGHT
2 oz Garlic, minced
3 oz Ginger, minced
4 oz Scallion whites, sliced thin
4 oz Scallion greens, sliced
1 jar Guilin chili sauce
4 oz Light soy
3 oz Rice vinegar
3 oz Shaoxing
4 oz Sugar
Fry garlic in non-stick pan in grapeseed oil until golden, then strain through chinoise and put in a rondeau. Repeat with ginger. In the rondeau, sweat scallion whites without oil over medium heat until completely soft. Add remaining ingredients except scallion greens and cook, stirring until loose syrup consistency. Place scallion greens in hotel pan and pour sauce over them, stirring thoroughly to wilt.
Sauce
