Ingredients:
Lemongrass Broth
Bring to a simmer:
1 Quart Chicken Stock
1 Teaspoon Fish Sauce
1 Teaspoon Soy
1 Tablespoon Sweet Chili Sauce
1 Tablespoon Honey
2 Stalks of Lemongrass
1 lobe of fresh Ginger
2 bay leaves
Simmer 20 minutes, strain.
Succotash
Saute
1/2 Red onion
2 Diced Cloves of Garlic
1/2 lobe of diced ginger until tender then add:
1/2 Cup diced Red Bell Pepper
1/2 Cup Edamame
1/2 Cup Corn
Season with Salt and Pepper
toss in 1/4 cup Chopped Cilantro
Method of Preparation:
Shallow Poach Halibut in the Lemongrass Broth.
On a plate, start with a dab of Avocado puree. Add the Succotash, and top with a piece of the Halibut. Shiso Leaves and pansies and pour in Lemongrass Broth.