Plantain chip crusted Alaskan halibut with balled mango & kiwi and a roasted coconut broth.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food and FOH.
Alaskan Halibut
INGREDIENTS
- 5 oz. Portion of halibut
- 3-4 ea. Defrosted plantain chips
- 1 tbsp. Cornstarch + water
METHOD
- Slowly add water to cornstarch until paste forms. Add small coating of paste onto fish.
- Layer plantain chips as seen in video.
- Season and sear the fish. Turn and cook til medium.
Roasted Coconut Broth
INGREDIENTS
- 1 ea. Coconut, roasted on embers
- 1 squirt Lime juice (or as desired)
METHOD
- Save the flesh and coconut water. Blend.
- Heat up and add a touch of salt and lime juice to finish.
- Strain thoroughly before serving.
Garnish
INGREDIENTS
- 1 ea. Kiwi
- 1 ea. Mango
- 1 tbsp. Green onion
- 1 squirt Lime juice (or as desired)
- Chile oil as desired
- 3-4 ea. Thai basil leaves
METHOD
- Melon ball kiwi and mango.
- Toss with sliced green onion and lime juice.
- Drizzle chile oil into the broth.
- Add Thai basil.
