Instructions

• Thinly slice your onion and add to a large shallow pan with the ghee. You do not have to wait for the pan to heat up or the ghee to melt before adding your ingredients as caramelizing onions doesn’t require a hot pan to start. Turn the heat on to med-high and keep an eye for it to start sizzling.
• As the ghee melts and the onions begin to cook, gradually turn the heat down to medium, and then to medium-low to prevent burning. Caramelizing a single onion will take less time then a big batch, and we are not looking for a deep browned caramelization for this recipe.
• When the onions have turned a light-to-medium golden colour, add the minced garlic and allow to become fragrant, about 60 seconds.
• Add the spices: turmeric, curry powder, garlic powder, coriander, & hot mustard powder).
• Pat your halibut fillets dry. With a pastry brush, brush on some of the melted ghee from the pan of simmering sauce, and season the fillets with sea salt, freshly cracked black, and a pinch of the same spices used in the sauce: turmeric, curry powder, garlic powder, coriander, & hot mustard powder. Set aside.
• Add the heavy cream into the simmering sauce and stir well to incorporate everything.
• Add the bok choy. Cook until the stems soften and the leaves wilt.
• Stir in the peas. If frozen, cook for 1 minute and then remove from heat. If fresh, stir to incorporate and them remove from heat.
• Ladle the turmeric sauce/vegetables onto two plates.
• Wipe out the pan lightly and return it to the stovetop on medium-high heat. Add a touch more ghee if necessary.
• Fry the halibut fillets for 2-3 minutes per side until golden brown.
• Serve atop the sauce and vegetables.