- Yield: 4 servings
Alaskan Halibut
Recipe Courtesy of Ryan Daniels, Executive Chef, Fiddlesticks Country Club Naples, Fla.
Ingredients
- halibut filets - 4 7oz.
- For Purple Forbidden Rice
- sesame oil - 1/2 Tbsp.
- garlic clove - 1, minced
- shallot - 1/2, minced
- ginger - 1/2 Tbsp., minced
- jalapeno - 1/2, minced
- celery - 1 stalk, minced
- mirin - 3 ozs.
- soy sauce - 1 oz.
- orange juice - 1/2 cup
- lime zest - 1
- lime juice - 1
- purple rice - 1 cup
- sambal - 1/2 Tbsp.
- For Sweet and Sour Kumquat Jam
- kumquats - 12, sliced
- orange - 1, peeled, seeded and juiced
- sugar - 3 cups
- rice vinegar - 1 cup
- ginger - 1 Tbsp., minced
- star anise - 2
- water - 3 cups
- For Tempura Endive
- Belgian endive - 1, separate leaves
- cornstarch - 2 ozs.
- cake flour - 8 ozs.
- baking soda - 1 tsp.
- club soda - 8 ozs.
- Kosher salt - 1/2 tsp.
Instructions
For Purple Forbidden Rice
- In a medium sauce pan, sweat together with sesame oil: garlic, shallot, ginger, jalapeno and celery.
- Deglaze with mirin, soy sauce, orange juice and lime zest and lemon juice.
- Bring to a boil and add in rice.
- Lower heat and cook rice slowly.
- When rice s fully cooked, add in sambal and keep hot.
For Sweet and Sour Kumquat Jam
- Small-dice kumquats and oranges.
- Add everything to a pot and boil, occasionally stirring.
- Once jam begins to thicken, remove from stove.
- Remove and discard star anise.
- Cool overnight.
For Tempura Endive
- Sift all of the dry ingredients together, twice.
- Mix in the soda water; mixture should have consistency as heavy cream.
- Dip endive in tempura batter and fry at 350°F.
- Season with salt and pepper.
