Asian Spiced Halibut

From Curtis Stone, parcels of juicy halibut and tender vegetables, fragrant with Asian aromas, served with a tangy butter sauce
By Curtis Stone
Asian Spiced Halibut
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 50 minutes
  • Effort: medium



  • 1 leek, white part only, quartered lengthways and sliced into matchstick strips
  • 2 spring onions, trimmed and sliced at an angle
  • 1 large carrot, cut into matchstick strips
  • 2 banana shallots, sliced lengthways into matchstick strips
  • 2 red chillies, deseeded and sliced lengthways into matchstick strips
  • bunch of fresh coriander, leaves picked
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • a squeeze of lemon juice
  • 1 large halibut fillet, (from a 2.75kg fish)skin removed, cut into 4
  • black pepper

For the butter sauce:

  • 4 tbsp white wine
  • 2 tbsp white wine vinegar
  • 2 shallots, finely chopped
  • 2 sprig thyme
  • 1 tbsp double cream
  • 200 g unsalted butter, cut into pieces
  • 1 tbsp soy sauce


1. Preheat the oven to 200°C/gas 6. Put a baking tray in the oven.

2. Take four large sheets of foil and divide the prepared vegetables and coriander leaves between them.

3. Sprinkle with the fish sauce, soy sauce, sesame oil and lemon juice. Season with salt and pepper. Top with a piece of fish and make into a parcel. Set aside.

4. To make the butter sauce, put the white wine, vinegar, shallots and thyme in a small saucepan. Bring to the boil then simmer over medium heat until reduced by half.

5. Whisk in the cream, followed by the butter, a few pieces at a time. Bring only just to the boil, whisking constantly until creamy and emulsified. Finally add the soy sauce. Strain through a sieve into a warm jug and keep warm.

6. Place the foil parcels on the hot baking tray. Bake in the oven for 4-5 minutes.

7. Serve at once with the butter sauce.

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