PINTS & PLATES: KSR Juga Makolli 902 Poached Halibut

KSR Juga Makolli 902 Poached Halibut

Prep time 20 mins | Total time 30 mins | Serving 4

Ingredients:

Cilantro Oil

• 1 cup cilantro
• 1 cup olive oil

Poached Halibut

• 4 halibut filets
• 1 cup Makolli 902 Lemon & Sage Korean Rice Wine
• 900 ml chicken stock
• 4 slices ginger
• 1 garlic clove
• 1 tsp peppercorns
• 2 spring onions
• 1 shallot, roughly chopped
• 1 tbsp sesame oil
• 2 lemon grass stems
• 1 tsp Maggi or soy sauce
• 2 Thai chillies, sliced

Pairing Suggestion – Makolli 902 Korean Rice Wine

Instructions:

• Combine 1 cup cilantro and 1 cup olive oil in a blender or food processor and blend until it forms a liquid with no visible cilantro pieces.
• Strain mixture through fine mesh strainer and set aside.
• Heat Dutch oven or heavy bottom pot to medium and add 1 cup Makolli 902 Lemon & Sage Korean Rice Wine, 900 ml chicken stock, 4 ginger slices, 1 peeled garlic clove, 1 tsp whole peppercorns, 2 spring onions, 1 chopped shallot, 1 tbsp sesame oil, 2 lemongrass stems, and 1 tsp Maggi sauce. Bring to a boil and simmer for 10 minutes.
• Reduce heat to low and add 4 halibut fillets.
• Allow fish to poach for 5 - 7 minutes or until flaky and cooked through. Do not overcook as halibut will become dry.
• Remove halibut from poaching liquid and strain remaining poaching liquid through fine mesh strainer.
• To serve, place poached halibut in a high brimmed plate or shallow bowl. Add enough poaching liquid to cover the bottom of the dish. Add 4 - 6 dips of cilantro oil to liquid. Add desired amount of sliced Thai chillies. Top with fresh cilantro, salt, pepper, and serve.
• Enjoy!