Halibut Recipe with Nam Prik - Great British Chefs

Ajowan, turmeric and coriander marinated Alaska halibut with mango nam prik

Main
medium
4
40 minutes, plus one hour marinating time

PT40M

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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Ingredients

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Shallot, ajwain and turmeric marinade

4 halibut fillets, each weighing 180g
100g of shallots, thinly sliced
17g of ginger, peeled and minced
8g of turmeric, peeled and minced
1/4 tbsp of garlic, minced
1 pinch of ground turmeric
1/2 tsp ajwain seeds
1/2 tsp ajwain, ground
33ml of olive oil, plus 1 tablespoon to pan-fry the fish

Mango nam prik

3 mangoes, skins and stones removed
3 garlic cloves
100g of ginger, peeled and roughly chopped
2 red chillies, halved
60ml of rice wine vinegar
4 limes, zested and juiced
1 bunch of coriander, finely chopped
1 bunch of mint, finely chopped
300ml of olive oil
50ml of fish sauce

To serve

400g of sea aster, washed
1 knob of butter
salt
pepper

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Robot Coupe

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

100g of shallots, thinly sliced
17g of ginger, peeled and minced
8g of turmeric, peeled and minced
1/4 tbsp of garlic, minced
1 pinch of ground turmeric
1/2 tsp ajwain, ground
33ml of olive oil
1/2 tsp ajwain seeds

Coat each fillet of halibut in the marinade, rubbing the mix into the flesh. Cover with cling film and leave to sit in the fridge for at least 1 hour

4 halibut fillets, each weighing 180g

Preheat the oven to 220˚C/gas mark 7

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

50ml of fish sauce
300ml of olive oil
1 bunch of mint, finely chopped
1 bunch of coriander, finely chopped
4 limes, zested and juiced
60ml of rice wine vinegar
2 red chillies, halved
100g of ginger, peeled and roughly chopped
3 garlic cloves
3 mangoes

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

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

400g of sea aster, washed
1 knob of butter
salt
pepper

Divide the sea aster onto plates. Add the halibut, dollops of mango nam prik and season with salt and pepper before serving

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Anna Hansen

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.