Recipe Ingredients

1 stalk of lemon grass
2" piece of fresh ginger, sliced
3 cloves garlic, peeled and crushed
2 bay leaves
1/2 tsp peppercorns
2 sprigs of fresh lemon balm
2 large Halibut steaks
3 cups vegetable stock
1 green tea bag
Sesame oil, sea salt and pepper to taste
 

Recipe Directions

  1. Halve and quarter the stalk of lemongrass before giving it a good bash with the back of your knife, set it in a large sauté pan with a tight fitting lid. Add the ginger, garlic, bay leaves, peppercorns, and lemon balm to the pan, scattering them over the entire surface.
  2. Season the halibut portions with sesame oil, sea salt and pepper, and set them in the pan on top of the other ingredients.
  3. Add enough vegetable, fish stock or water to come halfway up the sides of the halibut, add the green tea bag, cover and bring to a very gentle simmer over medium heat.
  4. Once simmering, remove the pan from the heat and let sit covered to continue cooking until the fish is firm, about 8-10 minutes.
  5. Meanwhile, prepare the citrus butter sauce.