Pan Fried Halibut with Thai Crab Risotto
This is special-occasion cooking that rewards a little care: a creamy risotto built on Thai aromatics and sweet crab, topped with a golden fillet of halibut. Lemongrass, ginger and kaffir lime give the rice a fragrant lift, while brown and white crab bring depth and sweetness. It looks and tastes like a restaurant plate, and it is well within reach at home.
Why this works
- The stock is infused first. Simmering it with ginger and lemongrass builds the Thai fragrance into the very base of the risotto, so every grain carries it.
- Brown and white crab together. The brown meat gives a deep, savoury richness while the white keeps it sweet and delicate.
- A whisper of green curry paste and lime. Just enough to perfume the rice without turning it into a curry. With risotto, the balance is everything.
Ingredient notes and swaps
- Halibut. A firm, luxurious white fish. Cod loin, turbot or monkfish are fine alternatives.
- Crab. Fresh dressed crab is best, but good pasteurised or tinned crab works if fresh is not available.
- Rice. Arborio or carnaroli, for the creaminess that only a proper risotto rice gives.
- Thai paste. Use it with a light hand; this is a fragrant risotto, not a curry.
Pan Fried Halibut with Thai Crab Risotto
FavouriteIngredients
Method
- Firstly, in a pan infuse the Chicken Stock with the Ginger and Lemongrass by boiling for 2 minutes
- In a frying pan melt 50g of Butter over a medium heat
- Add the Lime Leaves, half the chopped Chilli, Garlic, Shallot and Thai Green Paste
- Fry for 2-3 minutes
- Add the Rice and mix together to ensure it is fully covered in Butter
- Add the Wine and bring to the boil
- Then simmer for a couple of minutes
- Spoon in the infused Chicken Stock a little at a time
- Keep stirring and simmer for 12 minutes until fully absorbed
- Finish with the remaining Butter, Cream, Crab, Parmesan, Mascarpone and Lime juice.
- Season to your taste
- Preheat the oven to 180 degrees C
- Pan fry the Halibut in Butter and Oil then pop in the oven for 5 minutes
- Divide the Risotto on to your serving plates and top with the Halibut
- Sprinkle over Coriander and remaining Chilli
Nutrition
Notes
When making the risotto, constantly stir and add stock gradually to achieve a creamy consistency.
Taste and adjust seasoning frequently, especially with the brown crab meat and lime juice, to balance the flavours.
Tried this recipe?
Let us know how it was!Tips for success
- Keep the infused stock hot and add it a ladle at a time, stirring, so the rice releases its starch slowly.
- Do not rush it. A good risotto takes its time and a little patience.
- Fold the crab, mascarpone and parmesan in at the end, off the heat, for the creamiest finish.
- Sear the halibut in hot butter and leave it undisturbed so it takes a proper golden crust.
Make ahead, storage and reheating
- Risotto is best made and eaten fresh, as it firms up considerably once it cools.
- If you must get ahead, cook it to just short of done, spread it to cool, and finish with a little extra stock to serve.
- Leftovers keep for a day; loosen with stock as you reheat, though the halibut is best cooked to order.
What to serve it with
- It is a complete plate; a few dressed pea shoots or some samphire on top are all it needs.
- A crisp, aromatic white wine alongside.
- Extra lime and coriander at the table.
FAQ
Can I use a different fish? Yes. Cod loin, turbot or monkfish all suit the risotto beautifully.
Fresh or tinned crab? Fresh dressed crab is best, but good pasteurised or tinned crab works well.
Why is my risotto stodgy? Too much stock too fast, or overcooking. Add it gradually and stop while the rice still has a little bite.
Is it very spicy? No. The green curry paste is there for fragrance, not heat. Adjust it to taste.
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