Fish Dish of the Week with The Magpie Cafe’s Paul Gildroy: Steamed halibut with leeks and tikka spiced crab

Ingredients (serves 2)

Monday, 15th March 2021, 5:45 pm
Steamed halibut with leeks and tikka spiced crab

Ingredients (serves 2)

2 x 200g halibut fillets

1 medium leek, very finely sliced

2 shallots, finely diced

1 clove of garlic, grated

½ a thumb of ginger, grated

½ tsp ground cumin

½ tsp ground coriander

½ tsp chilli powder

½ tsp garam masala

¼ tsp turmeric

Juice of 1 lime

1 lime to serve

1 tblsp fresh coriander, chopped

Oil for cooking

300g crème fraiche

300g crab meat (brown and white mixed)


Method, for the halibut, if you have a steaming pan half fill the bottom half with water (if you do not then you can use a pan, colander and lid, just half fill the pan with water and use the colander as the vessel to steam the halibut in), place on the heat and bring to the boil.

Place the halibut into the top half of the pan (or colander), lightly season with salt and pepper, then scatter the leeks around and on top of the fish then place this onto the water pan and cover with a lid, turn down the heat so that the water is at a simmer and steam the halibut for 6-8 minutes or until the halibut feels firm to the touch.

Whilst the halibut is cooking heat a little oil in a pan and add the shallots, garlic, ginger, cumin, ground coriander, chilli powder, garam masala, and turmeric, cook gently for a couple of minutes to release their flavours.

Add the crab meat and crème fraiche and gently heat through before adding the juice of the lime and finally the chopped coriander, taste and add salt and pepper if required.

To serve, remove the halibut and leeks from the pan and place onto plates, spoon over one third of the halibut the tikka crab, cut the remaining Lime into quarters and serve with the halibut.