About this recipe:
Delicate halibut, wrapped in aromatic fig leaves, harmoniously pairs with the zesty notes of yuzu and fragrant spices. Complementing, is a vibrant stir-fry of crunchy veggies, in a spicy-sweet glaze that’s tinged with the umami kick of anchovies. Together,a tantalizing balance of flavors and textures, ideally rounded off with brown rice and the fresh bite of perilla and green onions.
Watch me make this recipe:
@carmeninthegarden For tonight’s #gardentotable dinner, I harvested chinese long beans, eggplant, perilla, green onions, fig leaves, and green yuzu. #garden #recipe #dinner ♬ original sound – Carmen in the Garden
How to make this recipe:Print
• 6-8 fresh fig leaves
• 2 halibut fillets
• Salt and pepper, to taste
• 1 yuzu, roughly chopped
• 2 garlic cloves, roughly chopped
• 1-inch ginger piece, roughly chopped
• 1 shallot, roughly chopped
1. Preheat oven to 425°F.
2. Lay down fresh fig leaves in a lidded casserole dish.
3. Place halibut fillets on leaves, season with salt and pepper.
4. Scatter over yuzu, garlic, ginger, and shallot.
5. Cover with more fig leaves, put the lid on.
6. Bake for 15 minutes.
• 1 tbsp vegetable oil
• 1 tin of anchovies (approximately 2 oz.), drained
• 1 tsp red chili flakes (adjust for spiciness)
• 1 tbsp honey
• 2 tbsp white wine vinegar
• handful jimmy nardello peppers, whole (or other sweet pepper)
• 1-1/2 cup long beans, sliced
• 2 medium eggplant, sliced
• 1/4 cup water
1. In a pan, heat vegetable oil.
2. Add anchovies and chili flakes. Cook until anchovies melt.
3. Stir in honey and wait for it to bubble.
4. Add vinegar.
5. Mix in pepper, beans, and eggplant.
6. Pour in water.
7. Cook until eggplant is done and sauce caramelizes slightly.