Lemongrass Halibut with coriander and peanuts

By Kim Kushner, May 16, 2014
Photo Andrew Zuckerman

Photo Andrew Zuckerman

It’s probably not every day that you pick up a stick of lemongrass at the supermarket. I usually like sticking to ingredients that I am familiar with, but I recently took the plunge with lemongrass, and I am so glad that I did. Its bright flavour brings an exotic note to halibut. To use it, cut off the lower bulb and remove the tough, outer leaves.
Serves 6:

6 (225g) halibut fillets
1 stem lemongrass, chopped into 5 pieces
1 (5cm) piece fresh ginger, peeled
2 garlic cloves, peeled
1 jalapêno pepper, stemmed and seeded
2 tbsp soy sauce
1 tsp toasted sesame oil
1 tsp turmeric
½ tsp kosher salt
3 tbsp chopped coriander
3 tbsp chopped salted roasted peanuts


Preheat oven 190°C.

Line a baking sheet with parchment paper and place the fillets on the paper.

In a mini food processor, combine the lemongrass, ginger, garlic, jalapêno pepper, soy sauce, sesame oil, turmeric, and salt and process until chopped up and well combined.

Brush the mixture over the fish fillets.

Bake for 15-20 minutes, until the fillets are cooked through. Sprinkle the fillets with coriander and peanuts and serve.

Recipe from ‘The Modern Menu’, Gefen Publishing House.
Kim will be demonstrating more dishes from The Modern Menu at Gefiltefest.

    Last updated: 3:45pm, May 16 2014