Kokum-crusted halibut with mussel rasam and pak choi

Rasam – a sweet, sour, spiced southern Indian stock – forms the base of this incredible dish from acclaimed chef Vivek Singh. Topped with a meaty piece of halibut marinated with kokum berries (which gives it a characteristically Keralan fruity, sour tang), fresh mussels and stir-fried pak choi, this is a recipe which showcases some lesser-known flavours from the south of the country.

Watch Vivek and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series here.

First published in 2021






Pak choi

To serve


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
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
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
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
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
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
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

After ignoring his father’s advice to become an engineer, Vivek Singh has built a distinguished career as a chef.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more