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Spicy Coconut Poached Halibut with Celsius°Cooking™

30 mins - Total Time
- Time of day
2 - Servings

This delicate and meaty fish is gently poached in aromatic coconut milk packed with flavor and a touch of sweetness.

Spicy Coconut Poached Halibut with Celsius°Cooking™

30 mins - Total Time
- Time of day
2 - Servings
DOWN TO RECIPE

This delicate and meaty fish is gently poached in aromatic coconut milk packed with flavor and a touch of sweetness.

20 min Prep Time 10 min Cook Time 30 mins Total Time

Choose number of servings

Ingredients

For the Poaching Liquid

  • Shallots (thinly sliced) 1
  • Garlic Clove (thinly sliced) 1
  • Thai Chili (halved and deseeded) 1
  • Ginger (thinly sliced) 1
  • Lemongrass (smashed) 1
  • Coconut Milk 720 ml
  • Fish Sauce 2 tsp
  • Brown Sugar 1 tsp
  • Kosher Salt 1 tsp
  • Scallions (thinly sliced on a bias) 1
  • Cilantro Leaves 20

For the Halibut

  • Halibut Fillets Skinless (2.5 cm) 2

For the Garnish

  • Lime (thinly sliced) 2

Tools that you will need

General Equipment

  • 11"(28cm) Frying Pan
  • Fish Spatula
  • Rubber Spatula
Cooking Step

Cooking Steps Prep Cooking

Prepare the Probe and Add the First Ingredients

Insert the probe in the clip attached to the side of the pan making sure it doesn't touch the bottom. Make sure the lemongrass and shallots are in the cookware.

Shallots (thinly sliced)1
Garlic Clove (thinly sliced)1
Thai Chili (halved and deseeded)1
Ginger (thinly sliced)5
Lemongrass (smashed)1
Scallions (thinly sliced)1

Add the Remaining Ingredients

Stir to combine.

Coconut Milk720 ml
Fish Sauce2 tsps.
Brown Sugar1 tsp.
Kosher Salt1 tsp.

1. Connect the Cookware

Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Boiling/ Cooking with Water and set the temperature to 87°C.

2. Cook the Cooking Liquids

Cook the coconut broth for 5 minutes and allow the flavors to infuse.

3. Season the Halibut

Moderately season the halibut with salt.

Kosher Saltas needed

4. Add and Poach the Halibut

Add the halibut into the coconut broth and cook for 5 minutes.

Halibut Fillet Skinless (seasoned)2

5. Flip and Finish Poaching the Halibut

Flip the fish on its other side and continue cooking for 5 more minutes or until fully cooked.

6. Remove the Halibut Fillets

Turn the burner off, then using a fish spatula, gently transfer the cooked fillets from the pan to a paper towel-lined tray or plate.

 
 

7. Serve as Desired

Serve the halibut with a little bit of the poaching liquid, cilantro leaves, sliced scallions, and fresh-squeezed lime juice. Enjoy with green beans, rice, or your favorite side.

Cilantro Leaves20
Lime (thinly sliced)2
Scallion Greens (thinly sliced, on a bias)as needed

Finished cooking!

Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!