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Seafood bánh bèo with halibut, shrimp and galangal velouté
Ingredients
Rice cakes (bánh bèo)
- 1 cup (250 ml) water
- 1-inch piece (20 g) galangal
- 1 1/2 tablespoon (11 g) tapioca powder
- 1/2 cup (50 g) rice flour
- 1 teaspoon (4 g) salt
Stock/velouté
- 2 teaspoons (10 ml) vegetable oil
- 3 cloves garlic, chopped
- 1 large (50 g) shallot, chopped
- 1 stock (20 g) lemongrass, chopped
- 2 inches (40 g) galangal, chopped
- 1 tablespoon (5 g) dried shrimp, chopped
- 2 teaspoons (6 g) paprika
- 2 cups (500 ml) seafood stock
- 1 tablespoons (14 g) butter
- 2 teaspoons (5 g) all-purpose flour
Shrimp/halibut
- 1 450 gram-bag (16-20 size) shrimp
- 10 ounces (285 g) piece halibut, skinned and deboned
- 2 tablespoons (15 ml) fish sauce
- 1 tablespoons + 1 teaspoon (23 g) sugar
- 2 teaspoons (10 g) garlic, minced
- 2 teaspoons (10 g) galangal, minced
Garnish
- Thai basil
- Cilantro
- Fennel fronds
- Red finger chilis
Directions
Rice Cake
1. In blender add water and chopped galangal, blend for 20 seconds. Strain, reserve liquid.
2. In separate bowl mix, tapioca powder, rice flour, and salt.
3. Add reserved galangal liquid to bowl with dry ingredients and mix until smooth.
4. Divide batter (about 1/4 cup or 65g) between 4 oiled 4” ramekins.
5. Place ramekins in steaming basket and let steam over med heat for 10-12 minutes (be careful to make sure all the water below the steamer does not evaporate). Once fully set, remove and let cool on side.
Stock
1. Heat saucepan over medium heat. Add oil, garlic, shallot, lemongrass and galangal. Sauté until lightly caramelized. Add paprika and dried shrimp, stir to toast shrimp, about 2 minutes.
2. Pour in 2 cups seafood stock. Let stock simmer and reduce by 1/2 (about 20 – 25 minutes). Strain and reserve.
3. Meanwhile, peel shrimp and cut halibut into 1-inch cubes.
4. In a bowl mix fish sauce, sugar, garlic, and galangal.
5. Add shrimp and halibut into bowl, mix to cover. Let marinate.
Quick Pickle
1. Thinly slice vegetables.
2. In a medium bowl stir together sugar, vinegar, lime juice, and salt until sugar is dissolved.
3. Add sliced vegetables to bowl and stir to incorporate; let sit 10 minutes.
Velouté
1. Place pot over medium heat. Melt butter, then add flour. Cook, stirring constantly about 2 minutes.
2. Slowly incorporate stock into roux, stirring constantly to avoid lumps.
3. Bring to a simmer and reduce for 7-10 minutes. Sauce should thicken and become shiny (Once done it will coat the back of a spoon).
4. Warm a large skillet over med-high heat. Add oil, shrimp and halibut. Cook until opaque and cooked through.
Plating
1. In a shallow bowl or plate, turn out rice cake in centre of dish.
2. Place shrimp and halibut on rice cake, top with pickled vegetables.
3. Spoon 1/4 of the velouté around the rice cake.
4. Finish with fresh herbs, sliced chilis and fennel fronds.
