Steamed halibut with sotchi sauce

Ingredients:

• 900 g of skinless and boneless halibut, cut into 6 pieces
• 2 tbsp. basmati rice
• Star anise with 6 rays
• 2 chopped lemongrass stalk (white parts only)
• 2 pieces ginger, sliced ​​into 2.5cm long pieces.
• 2 oranges, sliced ​​into rounds
• 2 teaspoons coarse salt
• 1/2 tsp ground black pepper
• Additional equipment: metal or bamboo steaming basket

Sotkhi sauce:

• 2 tablespoons of vegetable oil
• 2 shallots, sliced ​​into half rings
• 1/2 cup onion, sliced ​​into half rings
• 2 tbsp. l. ghee or ghee
• 1 clove of garlic, sliced
• 1 tbsp. chopped ginger
• 1 chopped green chili pepper
• 1.5 tbsp hot curry powder
• 3 fresh curry leaves (available at specialty stores)
• 1/2 tsp. mustard seeds
• 1/2 teaspoon fennel seeds
• 1/2 tsp ground turmeric
• A pinch of saffron
• 2 cups fish broth (see recipe below)
• 380 ml canned coconut milk
• 2 tomatoes, cut into quarters
• 1 teaspoon coarse salt
• 1 tbsp lime juice
• 1/2 cup heavy cream

Preparation:

1. For the sauce: Heat vegetable oil in a large saucepan over medium-high heat. Add the shallots and onions and cook until lightly browned, about 5 minutes. Reduce heat to medium, add the ghee, garlic, ginger, and chili pepper, and cook for 2-3 minutes until fragrant.
2. Add curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, saffron and cook, stirring, for 2 minutes.
   
   Pour in the fish stock, coconut milk, tomatoes, and salt. Cook the sauce, uncovered, for 15 minutes. Reduce the heat to low, add the lime juice and cream. Keep warm until serving.
   
   For rice: Rinse the rice until the water runs clear, then soak it in warm water for 10 minutes. Drain. Cook the rice in a large saucepan of boiling salted water for 6 minutes.
   
   Strain the rice and keep warm.
3. For fish: Place the star anise, lemongrass, ginger, and water in a saucepan suitable for a steamer basket. Bring the water to a boil over high heat.
   
   Line the bottom of a steamer basket with orange slices. Season the fish with salt and pepper and place it on the orange. Place the basket on the pan, cover with a lid, and steam for 8 minutes.
   
   Serve the halibut with rice and sodi sauce as a side dish.