Ajowan, turmeric and coriander marinated halibut with mango nam prik


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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

To serve

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