Wild Scottish Halibut in spicy sour chilli sauce with king oyster mushroom, daikon and Chinese chives

  • Serves:
  • Cooks in: 15 minutes
  • Difficulty: Easy

Black vinegar
Rice vinegar
Dry chilli flakes
Citric acid 
Sea salt 
Tomato paste 
Tomato sauce 
Grapeseed oil
Chinese chives
King oyster mushrooms 
Olive oil

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Place a steamer basket on the stove and turn to high heat until the water boils. 

Once boiling, reduce the heat to medium but keep the water simmering. 
Take the steam rack out and place the fish on it. 
Place the rack on the basket and cook the fish for 5 minutes. 
After 5 minutes, use a thermometer to check the core temperature of the fish which should be 42-44C.
Turn off the heat. 
Leave the fish to rest in the basket for 3 minutes. 
Place a sauté pan on a medium heat. 
?Drizzle olive oil in the pan.
Place the mushrooms with the largest surface area down first and cook until golden. 
Once golden turn and cook for another 2 minutes. 
Take the daikon with the Chinese chives and dress with some oil and salt.
Plate and serve with the fish and mushroom.