4 pieces halibut fillet (6 ounces)
¼ cup freshly ground coriander
Kosher Salt, to season
1 ½ tablespoons minced ginger
2 leeks, white part julienned
1 tablespoon fish sauce
6 cups chicken stock
Juice of 2 limes
1 tablespoon minced cilantro leaves, save 4 whole sprigs for garnish
1 package (8 oz.) thin rice noodles, soaked in warm water for 20 minutes until
Grapeseed oil to cook
Pre heat the oven to 450 degrees. Place the coriander on a small plate.
Season the halibut on both sides with salt and dredge the top only with the
coriander. In a hot saute pan coated lightly with oil, sear the top first until
brown and fragrant. Flip and place pan in oven for 8-10 minutes or until the
fish is flaky and hot in the middle. While the fish is in the oven, prepare a
hot saucepan coated lightly with oil, and sautee the ginger and leeks until
soft, about 4 minutes. Deglaze with the fish sauce and add the chicken stock.
Bring to a simmer and reduce by 20%. Check for seasonings, then add the lime
juice and cilantro. Right before serving, add the soft rice noodles and warm
In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small
pile in the middle with the mixture and top with the halibut. Garnish each
serving with a cilantro sprig.