Kafir Lime Steamed Halibut, Arugula Ginger Shells

You may remember my recent experiment with lavender infused cod.  On a night when a light dinner was sorely needed, I thought about that lavender steamed fish and decided to steam halibut with a few aromatic leaves of kafir lime.

Kafir lime leaves have perfect qualities for steaming.  Their flavor profile is distinct and potent, yet also lend almost a light, refreshing, floral quality that matches perfectly with a white fleshed fish like halibut.

Steaming with kafir couldn't be easier.   Start with some boiling water, drop a few kafir leaves in, place your seasoned halibut filets in a steam tray above the water (I used a mesh strainer) and a covered lid.   That's it.   

The kafir lime literally permeates every single morsel of the halibut, which ultimately necessitates for little else to  accompany the steamed fish.   I was looking to accent the kafir with herbaciousness and a peppery sharpness.   

I blanched some argula leaves and a few whole chunks of ginger, then juiced them in the juicer I talk about frequently.   After the pasta was cooked, I mixed it with the arugula ginger juice, creating a light yet explosive bed of  pasta for the fish.   I fried some leeks for some  much needed texture. 

In the future, I will consider pairing steamed kafir fish with a very simply flavored pasta or grain.   Maybe nothing  more than a nugget of butter, an herb and a spicy citrus note.   The steamed kafir flavor can certainly be the star of the show - it's that remarkable.

Comments

[Christopher]

Wow, this sounds off the hook ... a trip to Kalustyans for the kafir lime leaves seems in order. Now I just have to research juicers. Hmm.

[Christopher]

Sorry, meant to ask, how long did you steam the fish for?

[Christopher]

Ack! Sorry, one lat question ... dried leaves or fresh? A call to Kalustyans informed me they have both.