| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- Canola oil, for pan-frying
- 3 cups cooked sushi rice, at room temperature
- 1/2 pound haricots verts or green beans
- 1 cup Fish Sauce Vinaigrette, recipe follows
- 3 tablespoons tobiko, plus more for garnish
- Four 4-ounce skinless halibut fillets
- Olive oil, for grilling
- Wood sorrel, for garnish
- 1/2 cup olive oil
- 1/2 cup fish sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons honey
- 2 tablespoons sugar
- 1 tablespoon minced fresh chives
- 1 teaspoon Madras curry powder
- 1 teaspoon minced ginger
- 1 teaspoon toasted sesame oil
- 1 serrano chile, minced
- 1 clove garlic, minced
- Zest and juice of 1 lime
Instructions
- Bring a large pot of salted water to a boil. Preheat a grill to medium-high heat. Preheat a wood-fired or regular oven to 400 degrees F.
- Coat the bottom of a 14-inch cast-iron pan with canola oil and turn on the heat to medium-high. Meanwhile, portion the rice into 4 flattened discs, about 3/4 cup each. Once the oil is heated, add the rice cakes and cook until golden brown and crisp, 5 to 6 minutes for each side.
- Add the haricots verts to the boiling water and cook until slightly softened and brightened in color, about 2 minutes. Immediately transfer the haricots to an ice water bath until cool to the touch. Slice each haricot into thin rings. Transfer to a bowl and dress with some Fish Sauce Vinaigrette. Fold in the tobiko and set aside.
- Prepare the fish for the grill by rubbing the fillets with olive oil and sprinkling with salt and pepper. Rub the grill grates with an oiled towel and lay the fillets down. Cook with the grill open until you have nice grill marks and the fish releases easily from the grill, 5 to 7 minutes on the first side. Flip and let cook another 5 minutes. Remove the fish to a sheet tray. Transfer to the oven until cooked through, 3 to 5 minutes.
- Place the crispy rice cakes on a platter and top with the grilled halibut fillets. Drizzle the Vinaigrette over the fish and around the platter. Garnish each halibut fillet with a teaspoon of the tobiko and a few sprigs of the wood sorrel and serve.
- Whisk together the olive oil, fish sauce, rice wine vinegar, honey, sugar, chives, curry powder, ginger, sesame oil, chile, garlic, lime zest and juice in a small bowl until combined.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 704 |
| Total Fat | 41 g |
| Saturated Fat | 6 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 28 g |
| Cholesterol | 56 mg |
| Sodium | 2910 mg |
| Serving Size | 1 of 4 servings |
| Calories | 704 |
| Total Fat | 41 g |
| Saturated Fat | 6 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 28 g |
| Cholesterol | 56 mg |
| Sodium | 2910 mg |
Reviews
Loved this! Great sauce! The green beans were my favorite part.