Steamed Halibut Wrapped with Napa Cabbage and Fresh Chili Lime Sauce

By David Bank, Land Thai Kitchen

Serves 4

2 pounds halibut (make four portions, 8 ounces)
8 pieces of Napa cabbage leaves
20 pieces cherry tomatoes
3 pieces shallots
¼ pound Chinese celery
10 pieces Thai bird chilies
1 bunch scallion
10 pieces cilantro

Sauce
1 cup fish sauce
2 cups lime juice
10 ounces palm sugar

Blanch Napa cabbage leaves and let cool. Then, wrap the halibut. For sauce, put the fish sauce, lime juice and palm sugar in a pot and boil for 5 minutes. Cool down the sauce to room temperature. Cut cherry tomatoes in half, slice shallots and chop the fresh bird chilies, scallions, Chinese celery and cilantro. Put halibut pieces in a steamer for 7 to10 minutes until cooked. Combine sauce and all vegetables together and pour over the fish. Serve with Jasmine rice.