Salted Egg Yolk Fried Halibut Nuggets

 

INGREDIENTS

For the Halibut:

  • 1/2 lb Wild Pacific Halibut fillets, cut into 2-bite size nuggets

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon white pepper

  • 1 large egg, beaten

  • 1 cup panko breadcrumbs

  • Vegetable oil, for frying

·      For the Salted Egg Yolk Sauce:

  • 5 salted egg yolks, cooked and mashed (see note 1)

  • 4 tablespoons butter

  • 2 cloves garlic, minced

  • 1 red chili, finely chopped (optional, for heat)

  • 1 tablespoon kaffir lime leaves, finely chopped

  • 2 teaspoon sugar

  • Pinch of salt (adjust to taste, salted egg yolks are already salty)

  • Pinch of white pepper

  • ½ teaspoon of chicken bouillon powder

  • ½ bird’s eye chili, finely chopped

  • Fresh cilantro or green onions, for garnish


DIRECTIONS

1. Prepare the Halibut:

  • Pat the halibut cutlets dry with paper towels.

  • In a shallow dish, combine flour, salt, and white pepper.

  • In another shallow dish, place the beaten egg.

  • In a third shallow dish, place the panko breadcrumbs.

  • Dredge each halibut cutlet in the flour mixture, then dip in the beaten egg, and finally coat with panko breadcrumbs, ensuring even coverage.

2. Fry the Halibut:

  • Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat (350°F/175°C).

  • Carefully place the breaded halibut cutlets in the hot oil, ensuring not to overcrowd the pan.

  • Fry for 3-4 minutes per side, or until golden brown and cooked through.

  • Remove the fried halibut cutlets and place them on a wire rack or paper towel-lined plate to drain excess oil.

3. Make the Salted Egg Yolk Sauce:

  • In a separate pan or wok, melt the butter over medium heat.

  • Add the minced garlic and chili (if using) and sauté for about 30 seconds until fragrant.

  • Add the mashed salted egg yolks and stir well, breaking them down into a paste.

  • Add the lime leaves and cook for another minute.

  • Add the sugar, chicken bouillon powder, pepper and a pinch of salt. Taste and adjust seasoning as needed.

4. Combine and Serve:

  • With heat turned off, add the fried halibut cutlets to the salted egg yolk sauce and toss gently to coat them evenly.

  • Garnish with fresh cilantro or green onions.

  • Serve immediately

Tips:

Note 1: Cooking Salted Egg Yolks:

  • You can buy pre-cooked salted egg yolks or cook them yourself.

  • To cook them yourself, separate the yolks from raw salted eggs.

  • Bake them at 350°F (175°C) for 15-20 minutes.

  • Mash the cooked yolks with a fork or the back of a spoon.

Note 2: Halibut Cooking Tips:

  • Ensure the oil is hot enough before adding the halibut to prevent it from absorbing too much oil.

  • Don't overcrowd the pan, as this will lower the oil temperature and result in soggy halibut.

  • Use a thermometer to check the internal temperature of the halibut (145°F/63°C) to ensure it's cooked through.

  • You can also bake the halibut nuggets instead of frying for a healthier option. Bake at 400°F (200°C) for 12-15 minutes, or until cooked through.

Note 3: Salted Egg Yolk Sauce Tips:

  • If the sauce is too thick, add a little water to thin it out.

  • For a richer flavor, you can add a splash of coconut milk to the sauce.

  • If you don't kaffir lime leaves, you can use a pinch of curry powder for a similar flavor.

  • Adjust the amount of chili to your preferred spice level.

Yields: 2-3 servings Prep time: 20 minutes Cook time: 15 minutes

Recipe copyright ©2025. All rights reserved. Featured with permission.

March 2025

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

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