Sweet and Sour Halibut

Pan-fried panko-crusted halibut steaks served with a tangy cherry tomato, ginger, and shallot sauce over jasmine rice.

Dinner Seafood Bbc Food Halibut Sweet And Sour Panko

Estimated Nutrition

Calories

630.1

kcal / serving

2520.4 kcal total

Carbs

75.7g

per serving

302.8 g total

Fat

16.1g

per serving

64.5 g total

Protein

45.6g

per serving

182.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

CondimentsSauces

GrainsCereals

125

Japanese Panko Breadcrumbs

Alternatively use brioche breadcrumbs

300

Jasmine Rice

Steamed for serving

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

clove

Garlic

Crushed

2.5

Fresh Ginger

Cut into matchsticks

bunch

Fresh Coriander

Few sprigs for garnish

OilsFats

tsp

Vegetable Oil

For brushing and frying fish

Vegetable Oil

For the sauce

Seafood

piece

Halibut Steaks

175g each

Vegetables

piece

Shallots

Sliced

225

Cherry Tomatoes

Whole

stalk

Spring Onion

Finely sliced for garnish

Method

Brush the halibut steaks with oil and season with salt and pepper.

Press the breadcrumbs onto both sides of the fish steaks.

Fry the halibut in oil over medium heat for 4 minutes per side until golden.

Remove the fish and keep warm while preparing the sauce.

Fry sliced shallots, garlic, and ginger in the same pan for 4 minutes until soft.

Add cherry tomatoes and cook until they begin to burst open.

Stir in the vinegar, sugar, ketchup, and fish sauce and simmer for 3 minutes.

Spoon the sauce over the fish and garnish with coriander and spring onions.

Serve immediately with steamed jasmine rice.