In a saucepan heat oil at medium high. Add garlic and ginger and lightly brown. Deglaze with 1 cup of sake, and then reduce to almost dry without burning, then add the rest of the ingredients and bring to a boil. Simmer and reduce to 1/3. Cool and set aside.
Heat a dry large sauté pan over high heat until slightly smoking then add oil.
Season halibut filets with salt and pepper then sear halibut in oil on one side for 1 minute or until slightly browned, then turn fish, remove pan from heat and add herb crust on top. Add one cup of sake around the filets and 1 ounce of butter and finish in the oven until the filets have reached a temperature of 140¡F or medium well (the flesh flakes easily). Remove from the oven, place back on stove, set filets aside on serving dish, add the tamarind sauce and reduce sauce to one third. Remove from heat and fold in cold butter.
Risotto
1 cup Risotto
1 small can Coconut Milk
1/2 cup Heavy Cream
2 tbsp. Parmesan Cheese
1 tbsp. Garlic, roasted
1/4 cup Olive oil
Salt and Pepper
In a large sauté pan on medium to high heat, add oil and risotto and sauté for 3 minutes. Add garlic, cream and 1/2 of the coconut milk. Bring to a boil adding the rest of the coconut milk a little at a time for about 20 minutes. Add the cheese last, risotto should be al dente.
Presentation
Place a scoop of the risotto in the center of the plate, place the fillet on top of the risotto so it's leaning on it, and pour the tamarind sauce around the outside of the risotto. Garnish with fresh herbs as desired.
The Bridge Restaurant
221 W. Ship Creek Avenue
Anchorage, Alaska
907-677-6771
By Chef Sinh Koy
The Bridge Restaurant