Go Back
–+ servings
Pan Fried Halibut with Thai Crab Risotto

Pan Fried Halibut with Thai Crab Risotto

Favourite
This dish of Roasted Halibut with Thai Crab Risotto is one of our favourites. The key to a great risotto is to ensure it is not too thick. The brown crab meat gives a great background flavour.
Print Recipe Pin Recipe Start Cooking
Prep Time 30 minutes
Cook Time 33 minutes
Total Time 1 hour 3 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 x 200g portions of Halibut
  • 25g Butter
  • 25ml Rapeseed Oil
  • Sea Salt and freshly Ground Black Pepper
For the Risotto:
  • 75g Butter
  • 1x 5 cm Ginger, peeled and diced
  • 1 Lemongrass stalk, thinly chopped
  • 2 Kaffir Lime Leaves, remove stalk and thinly slice
  • 1 Red chilli, chopped
  • 1 Garlic clove, peeled and chopped
  • 1 Shallot, peeled and diced
  • 400ml Chicken Stock
  • 120g Arborio rice
  • 1 Tbsp Green Thai Curry Paste
  • 75ml White Wine
  • 50ml Double Cream
  • 100g Brown Crab
  • 200g White Crab
  • 25g grated Parmesan
  • 25g Mascarpone
  • 1 Lime juice only
  • Fresh Coriander to serve

Method
 

  1. Firstly, in a pan infuse the Chicken Stock with the Ginger and Lemongrass by boiling for 2 minutes
  2. In a frying pan melt 50g of Butter over a medium heat
  3. Add the Lime Leaves, half the chopped Chilli, Garlic, Shallot and Thai Green Paste
  4. Fry for 2-3 minutes
  5. Add the Rice and mix together to ensure it is fully covered in Butter
  6. Add the Wine and bring to the boil
  7. Then simmer for a couple of minutes
  8. Spoon in the infused Chicken Stock a little at a time
  9. Keep stirring and simmer for 12 minutes until fully absorbed
  10. Finish with the remaining Butter, Cream, Crab, Parmesan, Mascarpone and Lime juice.
  11. Season to your taste
  12. Preheat the oven to 180 degrees C
  13. Pan fry the Halibut in Butter and Oil then pop in the oven for 5 minutes
  14. Divide the Risotto on to your serving plates and top with the Halibut
  15. Sprinkle over Coriander and remaining Chilli

Nutrition

Calories: 480kcalCarbohydrates: 12gProtein: 19gFat: 38gSaturated Fat: 20gSodium: 630mgFiber: 1gSugar: 2g

Notes

For the flakiest halibut, avoid overcooking; it should be opaque with a delicate, moist texture.
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!