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poached-halibut-with-ginger-and-black-bean-vinaigrette.md

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Poached halibut with ginger and black bean vinaigrette

Ingredients

  • 2 medium cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1/2 c pickled ginger (kind served with sushi), (150g jar)
  • 3 Tbsp pickled ginger juice from the container
  • 2 Tbsp apple cider vinegar
  • 3/4 tsp sea salt
  • 3 Tbsp sugar
  • 1/4 c fermented black bean
  • 3/4 c vegetable oil
  • 6 6-oz fresh halibut filets
  • 2 Tbsp vegetable oil

Steps

  1. Make the vinaigrette at least a day ahead. Combine all ingredients except oil in a food processor or blender, and pulse until very finely chopped. With motor running, add oil in a slow stream and process until well blended. Cover and refrigerate.
  2. Preheat oven to 400F. IN a heavy frying pan, heat 2 Tbsp veg. oil on high heat. Season the halibut filets with salt and pepper and cook in hot oil for about 3-4 minutes, until bottom is browned. Flip and place the pan in the oven. Cook the fish until just opaque, about 8 minutes. Place fish on heated plates and spoon sauce over the filets.