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.




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.
Posted by: Christopher | September 25, 2007 at 05:14 PM
Sorry, meant to ask, how long did you steam the fish for?
Posted by: Christopher | September 25, 2007 at 05:16 PM
Ack! Sorry, one lat question ... dried leaves or fresh? A call to Kalustyans informed me they have both.
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