Steamed Halibut Flashed with Thai Bird-Kaffir Lime Oil Turmeric Fried Rice and Long Bean Salad Recip

Ingredients

• 1 lime, juiced
• 2 tablespoons salt
• 2 tablespoons sugar
• 4 cups water
• 4 (6-ounce) thick fillets of halibut, square shaped
• Red leaf or banana leaf for steaming
• 4 each scallions, 1/16-inch ribbons
• 1/2 cup peanut oil (Lion and Globe or an artisan roasted peanut oil)
• 6 fresh kaffir lime leaves, 1/16-inch ribbons
• 3 Thai bird chiles, 1/16-inch slices
• 1 tablespoon ginger, 1/16-inch ribbons
• 1 tablespoon garlic, 1/16-inch slices
• Salt and black pepper to taste
• Canola oil to cook
• 2 eggs, beaten
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 4 chopped scallions, 1/8-inch slice
• 4 cups cooked, day old jasmin rice (add 1 teaspoon of tumeric to raw rice to cook in the flavor and color)
• 2 tablespoons thin soy sauce
• 1/2 teaspoon white pepper
• Salt to taste
• 4 cups chinese long beans, cut into 2 inch pieces (can substitute blanched haricots verts)
• 1/2 tablespoon sambal oelek
• 1 tablespoon fish sauce
• Juice of 2 limes