Atlantic Halibut with Morning Glory Recipe From Executive Chef Tao at SABA
Celebrate the Thai New Year this April with this Pan Fried Atlantic Halibut marinated in a red curry paste and Kaffir lime leaves.
This dish is served with stir fried morning glory and pickled soybeans and the recipe was created by SABA Dublin’s Executive Chef Tao.
Get involved with the Thai New Year on social media by following the hashtags #SabaThaiNY and #ThairishNY.
– 2 pieces of halibut fillet (180g each)
– 6 dsp. rapeseed oil
– 50ml coconut milk
– 20g red curry paste
– 2 kaffir lime leaves, fine julienne
– 200g chopped morning glory
– ½ dsp. pickled soybean paste
– ¼ tsp. sugar
– 4 dsp. water
– 2 dsp. oyster sauce
– 4 crushed cloves of garlic
– 3 birds eye chillies, cut in halves
1. Add coconut milk, red curry paste and kaffir lime leaves and mix together in a bowl.
2. Place the halibut into the marinade sauce and put into the fridge for 30 minutes.
1. Bring the grill pan to a medium to high heat and add oil.
2. Grill the fish for approximately 2 minutes and 30 seconds on each side.
1. While cooking the fish, bring a wok to a high heat and add the oil.
2. Add the morning glory, garlic, birds eye chilli, oyster sauce, pickled soybean paste, sugar and water into a bowl and mix together.
3. Then stir fry in the wok and cook for 20 seconds.
4. To serve, put the stir fried morning glory onto the plate and then add the grilled halibut on top. Garnish with chopped birds eye chillies.
[su_note note_color=”#eeede9″]RECIPE FROM SABA RESTAURANT[/su_note]
Saba is an award winning Thai and Vietnamese Eatery on Clarendon Street and Baggot Street, Dublin. Saba, which means “happy meeting place” in Thai, serves authentic cuisine at reasonable prices in a setting described as “colonial meets contemporary”. Saba is renowned for our delicious food, fantastic atmosphere and cocktails that will tantalise your tastebuds. Taweesak Trakoolwattana, Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes.
From the outset, Tao wanted diners to immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Taos focus is on fresh, healthy ingredients and rich authentic flavours, but that does not mean that there is an interesting twist here and there.
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