Braised Halibut Fillets in Coconut and Lemongrass with Smoked Aubergine and Tomato Ginger Chutney

Ingredients for Braised Halibut Fillets in Coconut and Lemongrass with Smoked Aubergine and Tomato Ginger Chutney

• 1 large aubergine (about 575g)

• 1 1/2 teaspoons fresh lemon juice

• 1 teaspoon Tandoori Spice Blend

• 1/2 teaspoons vegetable oil

• 30g tomato, peeled, seeded, diced

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon finely chopped fresh coriander

• 1 teaspoon grated peeled fresh ginger

• 240ml canned unsweetened coconut milk

• 120ml bottled clam juice

• 1 lemongrass stalk, bottom 3 inches only, thinly sliced

• 110g halibut fillets

• 4 red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish)

• Daikon radish sprouts (for garnish)

• Microgreens (for garnish

• optional)

How to make Braised Halibut Fillets in Coconut and Lemongrass with Smoked Aubergine and Tomato Ginger Chutney

Char aubergine directly over gas flame or in grill until blackened all over and aubergine begins to collapse, turning occasionally, about 15 minutes. Place aubergine in large bowl; cool 10 minutes. Peel off skin; place aubergine flesh in strainer set over large bowl. Press on aubergine to release juices; let drain 15 minutes. Transfer aubergine to medium bowl; add lemon juice. Mix Tandoori Spice Blend and vegetable oil in small bowl; add to aubergine and mash with fork to coarse puree. Season smoked aubergine to taste with salt and pepper. DO AHEAD: Smoked aubergine can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Mix diced tomato, olive oil, chopped fresh coriander, and grated fresh ginger in small bowl; season chutney to taste with salt and pepper. DO AHEAD: Chutney can be made 4 hours ahead. Let stand at room temperature.

Bring unsweetened coconut milk, clam juice, and lemongrass to simmer in large skillet. Sprinkle halibut with salt and pepper; add to skillet. Simmer until halibut is just opaque in centre, 3 to 4 minutes per side.

Spoon dollop of smoked aubergine into centre of each of 4 shallow bowls. Using slotted spatula, transfer halibut fillets to bowls; place atop aubergine. Spoon dollop of tomato-ginger chutney alongside. Garnish with radishes, sprouts, and microgreens, if desired.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.