Recipes from Les Toques Blanches Ottawa

Halibut Steak Moilee
(Halibut in Mild Coconut Curry Sauce)

Executive Chef/Owner Joe Thottungal, Coconut Lagoon












Serves 4

800 g Halibut Steak
50 g Onion, sliced
20 g Ginger, julienne
20 g Garlic, julienne
4 Green Chilies, each cut into two lengthwise
10 Curry Leaves, washed and removed from the stem
½ Tomato, sliced into rounds
¼ Green Pepper, sliced into rounds
200 ml Coconut Milk, canned or fresh
Pinch of Turmeric Powder
25 ml Coconut Oil
10 ml Freshly Squeezed Lime Juice
200 ml Cold Water
Salt and Black Pepper to taste

  • Marinate the fish steak with salt, pepper and lime juice.
  • Heat a pan and add the coconut oil. Sautee the Onion, garlic, ginger, and green chilies.
  • Once it is brown add Turmeric powder and water, when it starts boiling add fish and cook it.
  • When the fish is cooked add the coconut milk and curry leaves and let it simmer for 2 minutes.
  • Check the seasonings. Garnish with tomato and pepper slices. Serve it hot with hoppers (Rice Pancakes).