Halibut Tom-Yam

4 servings

55 minutes

Vladimir Chistyakov, chef of BURO TSUM, shared the recipe with us.

Energy value per serving

• Calories: 530
• Proteins: 35.3g
• Fats: 36.9g
• Carbohydrates: 14.3g

Ingredients

• Halibut: 600 g
• Miso paste: 50 g
• Butter: 50 g
• Coconut milk: 400 ml
• Turmeric: 5 g
• Tom yum paste: 100 g
• Lemon juice: 5 ml
• Chili pepper: 5 g
• Kenyan beans: 50 g
• Edamame beans: 50 g
• Zucchini: 50 g
• Broccoli cabbage: 50 g
• Olive oil: 5 ml
• Sugar: to taste
• Salt: to taste

Cooking steps

1. Prepare miso butter. Blend miso paste and butter in a blender.

   Required ingredients:

   • Miso paste: 50 g
   • Butter: 50 g

2. Prepare tom yum sauce. Mix turmeric, coconut milk, tom yum paste, and finely chopped chili in a pot. Bring to a boil. Reduce heat to medium and simmer for 20 minutes.

   Required ingredients:

   • Turmeric: 5 g
   • Coconut milk: 400 ml
   • Tom yum paste: 100 g
   • Chili pepper: 5 g

3. Prepare vegetable sauté. Sauté Kenyan beans, edamame, zucchini, and broccoli in olive oil over high heat for 2 minutes.

   Required ingredients:

   • Kenyan beans: 50 g
   • Edamame beans: 50 g
   • Zucchini: 50 g
   • Broccoli cabbage: 50 g
   • Olive oil: 5 ml

4. Prepare halibut. Remove the skin from the halibut steak. Brush the fish with miso butter. Then bake in an oven preheated to 180 degrees for 10 minutes.

   Required ingredients:

   • Halibut: 600 g
   • Miso paste: 50 g
   • Butter: 50 g

5. Pour tom yum sauce into a plate, place the fish in it, and top the halibut with sautéed vegetables.

   Required ingredients:

   • Tom yum paste: 100 g