Kokum-crusted halibut with mussel rasam and pak choi

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Ingredients

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Imperial

Halibut

Rasam

Pak choi

To serve

1
Place the halibut fillets in a container and mix together the rest of the ingredients. Use the mixture to marinate the fish and set aside for 20 minutes
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2
For the rasam, heat the oil in a deep saucepan and add the crushed garlic and ginger. Sauté for 1 minute, then add the asafoetida and curry leaves. Tip in the tomatoes and cook, stirring occasionally, for 5 minutes or until they soften. Add the turmeric, chilli powder and tamarind and cook for 2 minutes, then pour in the water, crushed pepper and cumin and coriander roots and simmer for 20 minutes over a low heat. Meanwhile, preheat an oven to 200°C/gas mark 6
3
After 20 minutes, remove the rasam from the heat and strain the liquid through a fine sieve into a clean saucepan. Add the salt and sugar to the liquid, then bring to a boil. Add the mussels, cover and simmer for a few minutes until they begin to open up. Add the chopped coriander and lemon juice and remove from the heat
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4
Place a frying pan over a high heat. Add a few tablespoons of oil and then the fish, cooking for 2 minutes on each side. Transfer to the oven to finish cooking through for 3-4 minutes
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5
For the pak choi, heat the oil in a frying pan and add the garlic, chilli flakes and cumin, followed by the pak choi. Stir-fry for 1 minute, then sprinkle in some water and a pinch of salt. Cover the pan and cook over a low heat for a few minutes until cooked through
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6
Place a small saucepan over a high heat and add a generous amount of vegetable oil. Add the curry leaves and fry for around 5 seconds, until crisp. Drain on kitchen paper
7
To serve, divide the mussel rasam between serving bowls and place a halibut steak on top. Sprinkle the fried curry leaves on top and serve with the pak choi alongside
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