Halibut Tom-Yam
4 servings
55 minutes
Vladimir Chistyakov, chef of BURO TSUM, shared the recipe with us.
Calories530kcal
Proteins35.3grams
Fats36.9grams
Carbohydrates14.3grams
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
Courgette
50
g
Broccoli
50
g
Olive oil
5
ml
Sugar
to taste
Salt
to taste
1
Prepare miso butter. Blend miso paste and butter in a blender.
- 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.
- 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.
- Kenyan green beans: 50 g
- Edamame (green soybeans): 50 g
- Courgette: 50 g
- Broccoli: 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.
- 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.
- Tom yum paste: 100 g
