1 Tbs singoda (water chestnut) powder
½ tsp salt
½ tsp ground black pepper
¾ lb Halibut fillet, skin removed and cut into 2 pieces
½ C shiitake, cut into strips, stems removed
¼ C finely diced shallots
1 Tbs plus 1 tsp butter or ghee
1 ½ Tbs olive oil
3 Tbs white wine (or white wine vinegar)
¼ tsp salt
Freshly ground pepper to taste
Looking to substitute the white wine? You can use white wine vinegar (non-alcoholic) or 2 Tbs lemon juice and 1 Tbs water instead.
This recipe is based on one from Karen Lee (Karenleecooking.com) if you’re in NYC area looking for a great cooking class experience, check her out!
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