Halibut with Jasmine Rice in a Thai Coconut Broth

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

Heat Scale
Submit Recipe



Infusion broth:

1 cup of reduced sodium chicken broth
1 fresh Thai chile (jalapeno, serrano) or more to taste
4 sliced kaffir lime leaves
2 torn lemon grass stalks, bruised and cut into 3″ pieces
2 Tbsp. fish sauce (Nam Pla)
14 oz. can of unsweetened coconut milk, shaken


1 cup of jasmine rice
1-1/2 cups of chicken broth or water
1/2 tsp of salt


2 (6 oz.) Halibut fillets


Italian basil oil
Chinese chile oil
chopped cilantro
whole Thai or Italian basil leaves, sliced chiles


Put all the infusion ingredients in a saucepan and bring to a boil, then turn off the heat. Let the ingredients stand for 20 minutes or up to 2 hours. Strain and return the liquid to the pan. Add the coconut milk and warm through.

Put the rice in a pan along with the broth/water and salt. Bring to a boil and reduce the heat to the lowest setting, cover and simmer for 20 minutes.

Place the fish in a steamer basket and set over boiling water for 10 minutes or until the fish is firm. Carefully remove the fish from the steamer and lift off any skin.

To serve the fish, mound 1 cup of rice into individual deep bowls and place the fish on top. Ladle some of the broth over the fish and drizzle it with the basil and chile oil. Sprinkle the fish with cilantro, basil and chiles.

Recipe submitted by Terry Bradley.