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Halibut w/Tarragon & Chiles

Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Easy

Ingredients

1 pound halibut, skinned and cut into 1" pieces
1/4 rice wine
1 Tablespoon gf soy sauce
1 teaspoon dark sesame oil
3/4 pounds of mixed mushrooms, trimmed and cut into 1/4" slices
2 scallions, cut into 1" diagonal slices
1 cup peas
1 Tablespoon fresh tarragon, chopped
3 Tablespoon peanut oil

For seasoning:
1 Tablespoon fresh ginger, minced
1 shallot, minced

For sauce:
1/3 cup gf chicken stock
1/4 cup rice wine
4 Tablespoons tomato sauce
1 teaspoon sugar
1 dash fish sauce
1 Tablespoon cornstarch
1/2 teaspoon gf Asian chile sauce
1/2 teaspoon salt

Directions

In a small bowl, mix 1 tablespoon rice wine, soy sauce and sesame oil. Mix thoroughly with fish. Marinate 15 minutes to 8 hours in refrigerator.

Combine mushrooms, scallions and peas in a bowl and refrigerate.

Combine ginger and shallot in a small bowl; refrigerate.

Combine all sauce ingredients in a small bowl; refrigerate.

Place a wok over highest heat, when wok is very hot, add 2 tablespoons oil and roll oil around wok. When oil gives off a wisp of smoke add fish. Stir and toss until opaque, about 2 minutes.

Remove fish to a plate; set aside.

Add remaining tablespoon oil to wok and return to highest heat. Add ginger and shallots, stir and toss for 5 seconds. Add vegetables, stir and toss for about
3 minutes. Add remaining rice wine. Stir in sauce and add tarragon and fish back to wok. Stir and toss until all ingredients are coated. Adjust seasonings; serve immediately.

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