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Alaska meets Asia in this evocative halibut with nam prik recipe from Anna Hansen, which includes a method for making mango nam prik - a wonderful twist on the popular hot dipping sauce. Anna uses young pulled shallots to make the marinade, when they are about the size of green bunching onions.
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Begin by preparing the marinade. Cook the shallots in 1/3 of the olive oil and once starting to colour, add all of the remaining ingredients (except the remaining oil). Cook out until caramelised and sticky, then remove from the heat, mix in the remaining oil and allow to cool
For the mango nam prik, blitz the mango, garlic, ginger, chilli, vinegar and lime in a Robot Coupe (or high quality blender) until smooth. Scrape into a bowl and stir through the coriander, mint, olive oil and fish sauce. Set aside until ready to serve
Remove the halibut from the fridge. Place a pan over a medium heat and add a tablespoon of oil. Once the oil is hot, brown the fish for 30 seconds on both sides. Place in a shallow baking tray and bake in the oven for 6-8 minutes, or until the fillets flake with ease
6
Add the butter to a pan over a medium-high heat. Once the butter is foaming, add the sea aster and wilt gently until just cooked, seasoning with salt and pepper
Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.
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Ajowan, turmeric and coriander marinated halibut with mango nam prik
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Ajowan, turmeric and coriander marinated halibut with mango nam prik
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