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.
First published in 2021
Ingredients
Metric
Imperial
Halibut
- 4 halibut steaks, or darnes, weighing approx. 150g each
- 50g of kokum, washed and finely sliced
- 2 tbsp of vegetable oil, plus extra for frying
- 1 tbsp of ginger-garlic paste
- 1 tsp chilli flakes
- 1 knob of ginger, 0.5 inches long, chopped
- 2 green chillies, finely chopped
- 1 tbsp of coriander leaves, chopped
- 1/2 tsp salt
Rasam
- 2 tbsp of sunflower oil
- 4 garlic cloves, crushed
- 1 knob of ginger, 0.5 inches long, crushed
- 1/4 tsp asafoetida
- 1 sprig of curry leaves
- 6 tomatoes, medium in size, halved
- 1/4 tsp turmeric
- 1/4 tsp chilli powder
- 1/2 tbsp of tamarind pulp
- 400ml of hot water
- 1/2 tsp black peppercorns, crushed
- 1/2 tsp cumin seeds, crushed
- 30g of coriander root, cleaned
- 1 tsp salt
- 1/2 tsp caster sugar
- 200g of mussels, cleaned
- 1 tbsp of coriander leaves, chopped
- 1/2 lemon, juiced
Pak choi
- 2 pak choi, halved lengthways
- 1 tbsp of vegetable oil
- 1/2 tsp cumin seeds
- 2 garlic cloves, finely chopped
- 1/4 tsp chilli flakes
To serve
- 2 sprigs of curry leaves
- vegetable oil, for frying
SAVE RECIPE
Method
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
- 4 halibut steaks, or darnes, weighing approx. 150g each
- 50g of kokum, washed and finely sliced
- 1 tbsp of ginger-garlic paste
- 1 tsp chilli flakes
- 1 knob of ginger, 0.5 inches long, chopped
- 2 green chillies, finely chopped
- 1 tbsp of coriander leaves, chopped
- 1/2 tsp salt
- 2 tbsp of vegetable oil, plus extra for frying
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
- 2 tbsp of sunflower oil
- 4 garlic cloves, crushed
- 1 knob of ginger, 0.5 inches long, crushed
- 1/4 tsp asafoetida
- 1 sprig of curry leaves
- 6 tomatoes, medium in size, halved
- 1/4 tsp turmeric
- 1/4 tsp chilli powder
- 1/2 tbsp of tamarind pulp
- 400ml of hot water
- 1/2 tsp black peppercorns, crushed
- 1/2 tsp cumin seeds, crushed
- 30g of coriander root, cleaned
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
- 1 tsp salt
- 1/2 tsp caster sugar
- 200g of mussels, cleaned
- 1 tbsp of coriander leaves, chopped
- 1/2 lemon, juiced
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
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
- 1 tbsp of vegetable oil
- 2 garlic cloves, finely chopped
- 1/2 tsp cumin seeds
- 1/4 tsp chilli flakes
- 2 pak choi, halved lengthways
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
- vegetable oil, for frying
- 2 sprigs of curry leaves
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
First published in 2021
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