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1 lb Halibut
2 cups water (or so?)
1/4 tsp salt (or to taste)
2 green onions
1 big tblsp sesame tahini
1/4 tsp shallot powder
dash of white pepper
1/2 cup coconut milk (or more to taste)
juice of 1 very small lemon
6 dashes grated allspice
4 dashes grated cardamom
6 dashes grated mustard seed
three drops of hot pepper flavored sesame oil
In a soup pot, bring fish, salt and water to a gentle boil. Reduce heat
to a simmer. Add green onions. Add tahini, white pepper and shallot
powder. Stir gently to mix well. You may need to pay special attention
to getting the tahini stirred in as it can be pasty in texture. Simmer
until fish is cooked through. In the last few minutes of simmering, add
coconut milk and lemon juice; and, if desired, add water to get liquid to
preferred consistancy. Add grated spices and hot pepper oil. Adjust
spices to taste. Serve immediately.
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