Roasted Halibut with Sichuan Eggplants Recipe


Nutrition

Cal/Serving: 465
Daily Value: 23%
Servings: 4

High-Fiber
Fat21g33%
Saturated2g11%
Trans0g0%
Carbs33g11%
Fiber6g23%
Sugars22g0%
Protein33g65%
Cholesterol76mg25%
Sodium1019mg42%
Calcium54mg5%
Magnesium74mg19%
Potassium1190mg34%
Iron2mg9%
Zinc1mg7%
Vitamin A276IU6%
Vitamin C8mg13%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg8%
Niacin (B3)11mg57%
Vitamin B61mg58%
Folic Acid (B9)63µg16%
Vitamin B122µg29%
Vitamin D7µg2%
Vitamin E5mg25%
Vitamin K17µg21%
Fatty acids, total monounsaturated14g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Roasted Halibut with Sichuan Eggplants Recipe
Sara Remington

The flavor of the eggplant in this dish is based on the style of cooking found in the province of Sichuan in China. If you can find them, fiery Sichuan peppercorns — roasted and ground — give this dish its final hat. The pickled eggplants would also work brilliantly served cold with slices of rare roast beef or pink lamb. 

Adapted from "A Year in My Kitchen" by Skye Gyngell. 

5
Ratings2

INGREDIENTS

For the pickled eggplants:

  • 1 pound 2 ounces eggplants, cut in half lengthwise and then into 1-inch cubes
  • Sea salt
  • 1 bunch cilantro
  • 3 tablespoons vegetable oil
  • 2-inch piece fresh gingerroot, peeled and minced
  • 3 shallots, peeled and minced
  • 4 cloves garlic, peeled and minced
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 5 tablespoons rice wine vinegar
  • 5 tablespoons Shaoxing wine (rice wine)
  • 1 tablespoons chile oil
  • 4 tablespoons superfine sugar
  • 1 teaspoon Sichuan peppercorns, roasted and ground (optional)

For the roasted halibut:

  • 4 halibut fillets, about 5 ½ ounces each
  • Sea salt and freshly ground black pepper
  • 1 ½ tablespoons olive oil
  • Extra-virgin olive oil, for garnish

DIRECTIONS

For the pickled eggplants:

Place the eggplant cubes in a colander, salt well, and set aside for 10 minutes. Meanwhile, separate the cilantro stems, saving a handful of the leaves. Pound the stems using a mortar and pestle. Pat the eggplant cubes dry with paper towels.

Place a wok over medium-high heat, add the vegetable oil and heat until almost smoking. Cook the eggplant cubes in small batches, until golden brown on all sides, then remove and drain on paper towels.

Pour off excess oil from the wok, then add the ginger, shallots, garlic, and pounded cilantro stems. Stir-fry for 1-2 minutes, then add the soy sauces, vinegar, wine, chile oil, and sugar. Let bubble vigorously for a minute or so.

Return the eggplant to the wok, turn down the heat a little, and cook for another 2 minutes, tossing and turning the eggplant so it absorbs the sweet, sour flavors. Roughly tear the cilantro leaves and toss them through the eggplant with the ground Sichuan pepper.

For the halibut:

Preheat the oven to 375 degrees (convection oven to 350 degrees). Season the fish generously with salt and pepper. Heat a large ovenproof pan that will hold the fish without overcrowding (use two pans if necessary). Add the olive oil and when it is just starting to smoke, lay the halibut, skin side down, in the pan. Cook for 2 minutes without moving or turning, then place the pan in the oven (still without turning the fish) and cook until the skin is gloriously brown and crunchy, 2-3 minutes.

Place a spoonful or 2 of the pickled eggplants on each warm plate. Carefully turn the fish and lay it skin side up alongside. Drizzle with extra-virgin olive oil and serve.

Recipe Details

Servings: 4

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2 Comments

tdm-35-icon.png

"The high heat changes the molecular structure if the oil which causes inflammation in the body."

Chef Spawn, could you elaborate on this? Scientifically, maybe? You sound like you're talking out your arse.

tdm-35-icon.png

Why do chefs continue to present fish skin side up? Sear the flesh and showcase the meat, it is, after all, what is being eaten, Frying the skin in EVOO is not healthy! The high heat changes the molecular structure if the oil which causes inflammation in the body. Coconut or macadamia nut oil would be be a better choice. The halibut looks dry. Searing the meat, turning the fish and adding some fume before baking in the oven works better. I find this dish pretentious with flawed technique.

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