Norwegian halibut in an Asian style soup with chili, ginger and lemongrass. This recipe is perfect to serve to your friends or as a weekend dinner.
Cut the halibut into dices and quickly pan-fry in oil.
Crush coriander seeds, lemongrass and lime leaf in a morter. Grate fresh ginger.
Remove seeds from the chili and finely chop chili, shallot and garlic.
Cut carrot, small onion and celeriac into pieces.
Heat corn oil in a casserole and add coriander seeds, lemongrass, lime leaf, ginger, chili, shallot and garlic.
Sauté everything for approx. 5 minutes without it getting brown.
Add fish stock and coconut milk, and taste with lime juice and curry madras.
Strain the soup, bring to a boil and add carrot, small onion and celeriac.
Add the halibut when the vegetables are tender, and cook for 3-4 minutes.
Tip: In this recipe you can use another kind of whitefish, such as cod or saithe.