Halibut poached in milk, with bok choy and coconut green curry sauce from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Notes about this recipe

  • TrishaCP on June 01, 2024

    Absolutely delicious sauce and probably the best halibut that I have personally ever cooked!

  • wcassity on May 14, 2018

    Very tasty. Made with red curry and cabbage.

  • Delys77 on July 03, 2012

    Pg 89 I really love the sauce in this dish, please see comment in the notes for that recipe. The milk poaching yields a nice piece of fish that is easily cooked and very moist, but honetly I would pan roast to get more flavour on the fish. The sauce makes the fish flavourful even if it is poached, but why not add a flavourful sauce to a flavourful piece of fish.

  • Jane on July 03, 2012

    p.89 This definitely was comfort food as described though healthy unlike a big bowl of pasta. The halibut (I used a steak rather than fillet) is poached in a milk court bouillon so is moist. Served with simply cooked bok choy (blanched then sauteed in butter and salt) the dish is really made special by the sauce (p.431). Lemongrass, ginger, kaffir lime leaves, coconut and green curry paste provide lovely Thai flavors and kick. If you made the sauce a day or two ahead as recommended this would be an incredibly fast dinner.

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