Coconut Lime Halibut with Basil

In a small saucepan, cook the coconut milk over medium low heat until it is reduced in half. You should have 1/2 – 3/4 cup. In the last few minutes, add the ginger and lemongrass (or lemon zest if, like me, you live in the sticks and don’t always have lemongrass). Set aside.

Sprinkle fish with sesame oil and salt. Set aside for at least 30 minutes. Refrigerate if longer.

Mix chicken broth with fish sauce. Set aside. And claim ignorance to the sudden exclamations around you of: “Ahhh. Ohhh … what STINKS?!”

When ready to eat, heat a wok or skillet to hot. Add oil and then the fish, breaking each fillet into a few large chunks, searing briefly over high heat. Add the onion and hot peppers, stir fry a minute or two. Add broth mixture, bring to a boil, cover and cook for about 4 minutes until fish is just barely no longer translucent in the middle. Remove fish to a serving platter, leaving sauce in the pan. Add the coconut milk to the sauce in the pan and cook until hot. Add the fresh lime juice. Then promptly remove from heat and pour over the fish.

Top with basil, cilantro, ground black pepper and toasted peanuts (if using). Serve over hot rice.