Halibut in Hot and Sour Broth with Mixed Green Salad

Halibut in a tangy, spicy broth is suprisingly filling and just needs a simple salad to complete the meal.

Halibut in Hot and Sour Broth with Mixed Green Salad

Makes 4 servings

1-1/2 lbs halibut fillets, cut into 4 pieces
1 tbsp soy sauce
1 quart chicken broth
2 tbsp tomato paste
2 tbsp rice wine vinegar
2 tsp sambal olek
1 tbsp minced ginger
1/4 cup chopped cilantro
4 scallions, sliced

5 oz mixed greens
1/2 tbsp rice wine vinegar
1/2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp canola oil
1 clove garlic, minced
1/2 tbsp minced ginger
Pepper to taste

Preparation:

  1. Combine halibut and soy sauce in a bowl, tossing to coat halibut.
  2. Combine chicken broth, tomato paste, rice wine vinegar, sambal olek and minced ginger in a large sautee pan or dutch oven. Bring to a boil and simmer over medium low heat for 12 minutes to reduce sauce.
  3. Add halibut pieces and poach for 8 - 10 minutes.
  4. While the halibut is poaching, mix all dressing ingredients in a jar and shake to combine. Toss with salad greens.
  5. Serve halibut in bowls with broth, sprinkled with cilantro and scallions. Serve salad on the side in separate bowls.

Donna Whitlock

Donna Whitlock


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