CHEF
Butter baked halibut with Lao Jeow Maklen
Having traveled extensively throughout Southeast Asia, I love incorporating those unique flavor profiles into Western cooking techniques. This dish is inspired by my travels in Laos, where the cuisine is centered around balance—fresh herbs, gentle bitterness, bright acidity, and a touch of savory funk from fish sauce. It’s not as overtly spicy as Thai cuisine and relies far less on coconut milk and heavy curries.
The buttery richness of the halibut is beautifully complemented by the smoky tomato chutney, and you can easily adjust the heat by adding fewer chili peppers. The key to this chutney is charring some of the ingredients, which adds depth and complexity.
For the halibut, we prepare a classic French butter sauce—beurre monté—which the fish is baked in. This sauce is incredibly versatile and luxurious; you could even toss fresh pasta in it. It holds up well as long as it’s kept over gentle heat—too much heat will cause it to break. I keep it on the back burner on low until ready to use, maintaining a temperature of about 160 degrees. You shouldn’t see any bubbles.