Steamed Halibut Flashed With Thai Bird-Kaffir Lime Oil Turmeric Fried Rice And Long Bean Salad Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup peanut oil (Lion and Globe or an artisan roasted peanut oil)

2 tablespoons thin soy sauce

Juice of 2 limes

2 tablespoons sugar

1 tablespoon minced ginger

1/2 tablespoon sambal oelek

4 chopped scallions, 1/8-inch slice

1 tablespoon garlic, 1/16-inch slices

1 lime, juiced

1 tablespoon minced garlic

4 each scallions, 1/16-inch ribbons

Canola oil to cook

4 cups cooked, day old jasmin rice (add 1 teaspoon of tumeric to raw rice to cook in the flavor and color)

1 tablespoon ginger, 1/16-inch ribbons

1 tablespoon fish sauce

Salt and black pepper to taste

Red leaf or banana leaf for steaming

3 Thai bird chiles, 1/16-inch slices

6 fresh kaffir lime leaves, 1/16-inch ribbons

1/2 teaspoon white pepper

2 tablespoons salt

4 cups water

Salt to taste

4 cups chinese long beans, cut into 2 inch pieces (can substitute blanched haricots verts)

4 (6-ounce) thick fillets of halibut, square shaped

2 eggs, beaten

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