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P.F. Chang's Steamed Halibut with Chili Lime Dressing

Categories: P. F. Chang's China Bistro
Nb persons: 0
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Source: sonoranliving.com - Bob Tam & Paul Muller, P.F. Chang's, 10/7/2002

Juice of 2 limes
1/2 teaspoon	kosher salt
2 teaspoons	granulated sugar
1/2 teaspoon	oyster sauce
1/4 teaspoon	minced garlic
1/4 teaspoon	minced ginger
1/4 teaspoon	Sriracha chili sauce, (or substitute 1/8 teaspoon Tabasco)
For Fish
10 ounces	halibut filet, (or other white fish)
2	Roma tomatoes, 1/8-inch slice
Chili Lime Dressing
3 ounces	mint, rough chop
1 tablespoon	Thai basil, rough chop
1 tablespoon	cilantro, rough chop
2 tablespoons	fried shallots, (1/8-inch slice fresh shallots,
deep fry at 350 degrees F until golden brown)
1 tablespoon	pickled red chiles, minced (optional)

Putting it Together

Place limes, salt, sugar, oyster sauce, garlic, ginger and chili sauce in blender and puree until smooth.

To Prepare Fish: Steam fish fillet for 9-11 minutes.

Fan out tomato and cucumber slices in a circle on a dan-dan bowl.

Place steamed fish on top of tomatoes and cucumbers. Drizzle Chili Lime Dressing over fish. Sprinkle herbs over entire dish. Sprinkle fried shallots over entire dish. Sprinkle pickled red chiles over entire dish.

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