1/4 cup (60 ml) roasted peanuts, crushed and unsalted
1-1/2 tablespoons (22.5 ml) fresh lime juice
1 tablespoon (15 ml) white sugar
2 large red chili peppers, halved, seeded and sliced
1 shallot, minced
8 cloves garlic, minced
1/2 inch (1.25 cm) piece ginger, minced
1 tablespoon (15 ml) ground turmeric
1/2 teaspoon (2.5 ml) coriander seeds, crushed
1/4 teaspoon (2.5 ml) freshly grated nutmeg
1/3 cup (80 ml) vegetable oil
1/2 teaspoon (2.5 ml) salt
4 leaves of green Swiss chard, stems removed
4 fillets (3 to 4 ounces/100 g each) of halibut, skin off
Salt and white pepper
1 cup (240 ml) Sate Marinade
1/2 cup (120 ml) peanut sauce
1 litre coconut water, unsweetened
1 cup (240 ml) coconut milk, unsweetened
1/2 cup (120 ml) sweet soy
1/4 cup (60 ml) soy sauce
2 inch (5 cm) piece galangal, crushed
1 inch (2.5 cm) piece ginger, crushed
3 cloves garlic, chopped
6 scallions, chopped
Juice and zest of 1 lime, plus zest of 1 more lime
2 Kaffir lime leaves
8 inch (20.5 cm) piece lemongrass, crushed
1 cup (240 ml) roasted unsalted peanuts, chopped
1 cup (240 ml) toasted coconut flakes, chopped
1 tablespoon (15 ml) cornstarch, mixed with 2 tablespoons (30 ml) water
28 (8 x 8 inch/20.5 x 20.5 cm) sheets of phyllo pastry
1 cup (240 ml) melted butter
For the peanut sauce, heat oil in a small pot over medium heat. Add the garlic, onion, and chilies and sweat for three to four minutes until translucent.
In a mixing bowl, whisk together peanut butter, coconut milk, sweet soy, soy sauce, salt, and white pepper. Add to pot, whisk, bring to a gentle simmer, and cook for 10 to 15 minutes.
Remove from the heat and mix in lime juice and peanuts. Adjust thickness with a little water, if needed. Keep slightly warm for serving.
For the sate marinade, combine the sugar, chilies, shallot, garlic, ginger, turmeric, coriander, nutmeg, oil, and salt in a food processor, and blend thoroughly until you reach a loose, slightly smooth and uniform texture. Reserve for halibut.
For the chard-wrapped halibut, cut fish into 1-inch cubes, season with salt and pepper, and toss with sate marinade. Refrigerate for at least two hours.
Preheat grill or grill pan to medium high, oil lightly. Set a medium pan of water to boil. Preheat broiler to high.
Thread marinated halibut onto metal skewers, about five cubes per skewer.
Grill skewers, two minutes on each side, until cooked through and slightly charred.
While the skewers are grilling, blanch Swiss chard leaves for 30 seconds in boiling water, then transfer to an ice bath to stop the cooking. Pat dry.
Places leaves on a baking sheet lengthwise, just overlapping at the cut end, to shape a new ‘stemless’ chard leaf. Before serving, broil for 15 seconds. Brush with warm butter.
For the baklava, preheat oven to 325°F (160°C).
In a medium sized saucepan over medium heat, make a ‘syrup’ by combining the coconut water, coconut milk, sweet soy, soy sauce, galangal, ginger, garlic, scallions, lime leaves, and lemongrass and bring to a simmer.
Simmer for 30 minutes, then remove from heat and strain into a clean pan and return to the heat.
When hot, whisk the cornstarch mixture into the sauce in a stream to thicken. Add juice and zest from one lime.
Brush butter into an 8 x 8 inch (20.5 x 20.5 cm) glass baking dish.
Place one sheet of phyllo then brush with butter, top with another sheet of phyllo, and continue for seven layers/sheets.
Sprinkle on even amounts of peanut and coconut (about 1/3 of each). Then add another seven layers of phyllo, brushing with butter between every layer.
Repeat sprinkling peanut and coconut. For this layer, also add the zest of one lime.
Add another seven layers of phyllo/butter, and sprinkle over the remaining peanuts and coconut.
Add the final seven layers of phyllo and butter, and brush butter on the top layer but do not add the peanuts/coconut. Cut into 10 to 12 portions, about 1 x 4 inches (2.5 x 10 cm) each.
Bake for 75 minutes, until golden brown and set. Remove from the oven and immediately pour one cup (240 ml) of the coconut ‘syrup’ over the top. Let rest at room temperature for 30 minutes.
To serve, place warmed chard ‘leaf’ on large white plate. Add about two tablespoons (30 ml) of peanut sauce to the right third of the leaf.
‘Unskewer’ the grilled fish over the peanut sauce, then fold the leaf over the fish to fully hide/wrap it.
Two inches (5 cm) to the left of the halibut, place a portion of the coconut baklava, set parallel to the fish.
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