Spicy Poached Halibut

Prep Time 15

Cook Time 30

Total Time 45

¼ cup butter
6 ounces stemmed shiitake mushrooms very thinly sliced
2 tablespoons curry powder
2 tablespoons tomato paste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 tablespoon fresh grated ginger or 3 cubes frozen
4 garlic cloves minced
Several stalks of lemongrass peeled down to pale pink inner shoots, roughly chopped
2 kaffir lime leaves or zest of 2 limes
4 cups canned coconut milk
2 tablespoons fresh lime juice
1 - 2 bird’s eye chiles or jalapenos, very thinly sliced (I hope you try these. They are spicy but have a fruitiness that makes them delicious and special)
Kosher salt
Freshly ground black pepper
4 6-ounce halibut, cod, or salmon fillets, skinned
2 cups thinly sliced carrots
4 cups bok choy sliced leaves and stems
2 cups napa cabbage thinly sliced
Garnish: cilantro leaves lime wedges
Kosher salt
Freshly cracked black pepper

Melt butter in a large saucepan or deep sauté pan. Sauté mushrooms until wilted and beginning to brown on edges. Add curry powder, tomato paste, coriander, cumin, ginger, garlic, and lemongrass. Cook for about 2 minutes to toast spices.
Add lime leaves, coconut milk, lime juice and chilies. Reduce heat to a simmer. Season broth with salt and pepper.
Arrange fish and vegetables in broth. Simmer for about 20 minutes until fish is cooked through.
Divide fish between serving bowls and spoon vegetables over fish. Garnish with cilantro and pass lime wedges.