• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Asian Caucasian Food Blog
  • Home
  • All Recipes
  • About Us
  • Subscribe
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Seafood

    Pan Seared Halibut with Nuoc Cham Slaw

    January 30, 2022 · Published: April 15, 2019 By: Asian Caucasian 12 Comments

    Jump to Recipe
    pan seared halibut on top of a bed of quinoa and topped with a spicy nuoc cham slaw
    pan seared halibut on top of a bed of quinoa and topped with a spicy nuoc cham slaw
    pan seared halibut on top of a bed of quinoa and topped with a spicy nuoc cham slaw

    Flaky Pan Seared Halibut topped with a tangy, spicy Nuoc Cham Slaw is nestled on top of tri-color quinoa with shiitake mushrooms, for this impressive, healthy dish!

    Pan seared halibut on top of a bed of quinoa and topped with a spicy nuoc cham slaw on top of a round white plate with chopsticks on the side.

    What inspires you when you get in the kitchen? For me, I get inspiration from great chefs and the places I've eaten. This dish was definitely inspired by a recent visit to one of my fave local restaurants, Drift Fish House & Oyster Bar.

    Of course, I had to run home and immediately recreate this with my own Asian spin.

    fresh chopped veggies being prepared for Asian slaw with Nuoc Cham dressing on top of a wooden board with a chef's knife on the side.

    This Asian slaw is so easy to whip together and has lots of crunchiness from the shredded cabbage, matchstick carrots, and spicy jalapeños!

    How to make the Nuoc Cham slaw

    1. In a large mixing bowl, toss together the cabbages, pickled onion, sliced jalapeños, and cilantro.
    2. Mix together with the Nuoc Cham dressing until thoroughly coated.
    Fresh, sliced veggie ingredients in a glass bowl with a small bowl Nuoc Cham dressing in the background on top of a marble surface.

    How to make the Nuoc Cham dressing

    1. In a medium glass mixing bowl, whisk together the olive oil, fish sauce, lime zest, lime juice, sambal oelek, cilantro, mint, shallots, garlic, sugar and salt. Taste for seasoning (ie, add more salt).
    2. Store in the refrigerator for up to three weeks or freeze for up to six months. Nuoc Cham also makes a great dipping sauce for Asian dishes!
    Vietnamese nuoc cham dipping sauce in a glass bowl with a whisk and herbs, sliced red onions and garlic on the side.

    Nuoc Cham dipping sauce is a staple at most Vietnamese tables. This sauce compliments so many Asian dishes and we’ve prepared our own version of this versatile sauce. This magic sauce goes great with seafood, but also with steak, spring rolls, Asian salads, you name it! Easy to prepare, you can whip this up in about 10 minutes!

    Pan seared halibut on top of a bed of quinoa and topped with a spicy Nuoc Cham slaw on a round white plate.. this recipe

    How to make perfectly pan-seared halibut

    1. Bring the halibut to room temperature. Pat the surface of the fish with paper towels to dry thoroughly. Season each side with salt and pepper.
    2. Preheat a large frying pan or cast iron skillet over high heat. Add enough grape seed oil until it reaches about ⅛ inch of the side of the pan. Heat until oil starts to shimmer.
    3. Carefully add each fillet to the pan, presentation side down, lightly pressing down the flesh with a spatula to create a golden crust.
    4. Reduce heat to medium-high and cook for 4 to 5 minutes. When the bottom of the fish is golden brown and not sticking, carefully flip to the other side.
    5. Reduce heat to medium-low and heat until cooked through, making sure not to overcook the fillets, about 2 to 4 minutes.

    TIPS & TRICKS

    • I highly recommend using a heavy skillet or cast iron pan to sear the halibut. I can't tell you what a difference it makes. You'll want to get the oil smoking in the pan before you add the fish. DO NOT flip the fish until it loosens on its own. It should be golden brown when you flip it.
    • This recipe may look like it has a ton of ingredients, but you can make the nuoc cham ahead of time, as well as the pickled onions. The halibut cooks up quickly, so this impressive dish could be on your dinner table in less than 30 minutes!

    WANT MORE?

    If you like this recipe, you're going to love my seared salmon recipe that I make in my cast iron pan, Asian Rubbed Salmon. It's loaded with so much flavor from the spices and is so damn good!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Pan seared halibut on top of a bed of quinoa and topped with a spicy nuoc cham slaw on top of a round white plate with chopsticks on the side.

    Pan Seared Halibut with Nuoc Cham Slaw

    ★★★★★

    5 from 6 reviews

    Print Recipe
    Pin Recipe

    Flaky Pan Seared Halibut is topped with a tangy, spicy slaw with Nuoc Cham dressing for an impressive, healthy dish!

    • Total Time: 32 min
    • Yield: 4 1x

    Ingredients

    Units Scale

    Halibut:

    • 4 (7-ounce) halibut fillets
    • Kosher salt
    • Black pepper
    • Grape seed oil

    Slaw:

    • ½ cup shredded red cabbage
    • ½ cup shredded napa cabbage
    • ½ cup pickled red onions
    • 1 jalapeño pepper, seeded and sliced
    • ½ cup matchstick carrots
    • ½ cup fresh cilantro

    Nuoc Cham:

    • ¼ cup extra-virgin olive oil
    • 1 tablespoon fish sauce
    • 1 teaspoon grated lime zest plus juice from 1 lime
    • 1 teaspoon sambal oelek (red chili paste)
    • ¼ cup fresh cilantro, finely chopped
    • ¼ cup fresh mint, finely chopped
    • 1 large shallot, finely chopped
    • 2 garlic cloves, minced
    • 2 teaspoons sugar
    • Pinch Kosher salt

    Quinoa:

    • 1 cup tri-color quinoa
    • 1 large shallot
    • 2 garlic cloves, sliced thinly
    • ½ cup shiitake mushrooms, stemmed and sliced
    • 1 tablespoon grape seed oil
    • Salt and pepper

    Instructions

    To make the Halibut:

    1. Bring the halibut to room temperature. Pat the surface of the fish with paper towels to dry thoroughly. Season each side with salt and pepper.
    2. Preheat a large frying pan or cast iron skillet over high heat. Add enough grape seed oil until it reaches about ⅛ inch of the side of the pan. Heat until oil starts to shimmer.
    3. Carefully add each fillet to the pan, presentation side down, lightly pressing down the flesh with a spatula to create a golden crust.
    4. Reduce heat to medium-high and cook for 4 to 5 minutes. When the bottom of the fish is golden brown and not sticking, carefully flip to the other side.
    5. Reduce heat to medium-low and heat until cooked through, making sure not to overcook the fillets, about 2 to 4 minutes.

    To make the Nuoc Cham: In a medium glass mixing bowl, whisk all ingredients together and taste for seasoning (more salt). Store in the refrigerator for up to three weeks. This also makes a great dipping sauce for Asian dishes!

    To make the Slaw: In a large mixing bowl, toss together the shredded cabbages, pickled onions, sliced jalapeños, carrots and cilantro. Mix in the Nuoc Cham dressing to your liking.

    To make the Quinoa: Cook the quinoa according to package directions. Heat the oil in a separate frying pan over medium-high heat. Sauté the shallots and garlic until translucent, about 2 minutes. Add in the shiitake mushrooms and sauté until mushrooms are golden brown. Add the sautéed veggies to the quinoa.

    To plate: Place a layer of the quinoa in the middle of the plate. Place a piece of halibut, golden side up on top of the quinoa. Top the halibut with about ½ cup of the Nuoc Cham slaw. Sprinkle a bit more of the dressing around the sides of the fish. Serve while hot.

    Notes

    • The Nuoc Cham and pickled onions can be made in advance and stored in the refrigerator for up to 5 days.
    • Nuoc Cham dipping sauce is a staple at most Vietnamese tables. This sauce compliments so many Asian dishes and we’ve prepared our own version of this versatile sauce. This magic sauce goes great with seafood, but also with steak, spring rolls, Asian salads, you name it! Easy to prepare, you can whip this up in about 10 minutes!
    • To make the pickled onions: Add sliced red onions to a medium bowl. Pour boiling water over the onions to cover and let sit for 20 seconds. Drain onions and place in jar or bowl. Heat the vinegar, lime juice, ⅛ cup sugar, chili flakes and salt in a small saucepan over medium heat until sugar has dissolved, about 3 minutes. Pour vinegar mixture over onions. Allow to stand at room temperature, until fully cooled. Cover and refrigerate up to 2 weeks.
    • Author: Asian Caucasian
    • Prep Time: 20 min
    • Cook Time: 12 min
    • Category: Dinner
    • Method: Stove top
    • Cuisine: Asian Fusion

    Nutrition

    • Serving Size:
    • Calories: 457
    • Sugar: 7.5 g
    • Sodium: 732.3 mg
    • Fat: 27.1 g
    • Carbohydrates: 41.3 g
    • Protein: 15 g
    • Cholesterol: 22.8 mg

    Keywords: nuoc cham, halibut, seared halibut, spicy slaw

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

    More Seafood Recipes

    • A filet of broiled miso glazed salmon on top of white rice on a plate with silver chopsticks and blistered green beans and a baking tray with broiled miso glazed salmon filets and a blue napkin on the side.
      Easy Miso Glazed Salmon
    • Sushi waffles with salmon and tuna on two round plates with a side of chopsticks on top of a white surface with a napkin on the side.
      Sushi Waffles with Salmon and Tuna
    • Fried and crispy calamari rings on a wooden board with lemon wedges on the side.
      Crispy Fried Calamari Recipe
    • An overhead shot of a copper pot filled with steamed mussels garnished with red chili peppers and cilantro on a wooden board with sliced bread and a gray napkin on the side.
      Thai Curry Steamed Mussels

    Reader Interactions

    Comments

    1. Chef Mireille

      April 16, 2019 at 7:46 pm

      You've put all of my favorite flavors into that dressing and with the halibut this must have been a delicious meal. I will definitely be trying out that dressing!

      ★★★★★

      Reply
      • Asian Caucasian

        April 16, 2019 at 7:51 pm

        That Nuoc Cham dressing is incredible, but not just in this Asian slaw. I use it as a dipping sauce for so many dishes! You're going to love the flavors!

        Reply
    2. Beth Neels

      April 16, 2019 at 1:45 pm

      I adore halibut! Can't wait to try this! It is fun when you get inspiration from a delicious meal you ate!

      ★★★★★

      Reply
      • Asian Caucasian

        April 16, 2019 at 7:38 pm

        Yes it is! I try to find new restaurants all the time so there will always be some form of inspiration to recreate a dish!

        Reply
    3. Ramona

      April 16, 2019 at 11:54 am

      I so love this recipe and all the ingredients. I first had halibut in Spain by chance as the restaurant did run out of sea bass and recommended halibut instead. I always like to try new things but when it comes to fish I am not that adventurous as I have had some bad experiences. Wow, I was so happy I did go with their recommendation, it was stunning. I always buy it since. This recipe is a ‘must make very soon’ one! Love all the flavours and ingredients! Saved!

      ★★★★★

      Reply
      • Asian Caucasian

        April 16, 2019 at 7:39 pm

        Thank you so much! I love halibut as well, but I adore most flaky white fish like sea bass, cod, etc. I love that halibut is such a sturdy fish and that it won't fall apart on you. Yet it maintains that flaky texture. Hope you enjoy this recipe as much as we did!

        Reply
    4. Jacqueline Debono

      April 16, 2019 at 11:22 am

      This is a stunning dish! In fact, when I saw the photo I thought this is 5 star restaurant food! That nuoc cham slaw sounds fabulous. Have to try it!

      ★★★★★

      Reply
      • Asian Caucasian

        April 16, 2019 at 7:40 pm

        Thanks for the very kind compliment! I had this plating in mind as I was cooking it. It just needed texture on top of the halibut and the Asian slaw seemed like the perfect balance. I've been eating this slaw with the Nuoc Cham dressing alone as a salad. Sooo good!

        Reply
    5. Brian Jones

      April 15, 2019 at 12:56 pm

      When I tell people where lots of my inspiration comes from people often laugh at me 😉 I honestly read restaurant menus online, restaurants from all over the world!

      I love all of the flavours you have got going on with this classically cooked fish, it sounds heavenly!

      ★★★★★

      Reply
      • Asian Caucasian

        April 15, 2019 at 1:34 pm

        Thanks so much, Brian! Inspiration can come from just about anywhere! I read a lot of food magazines also. Great ideas!

        Reply
    6. Carol Fine

      April 15, 2019 at 9:45 am

      Halibut is one of my favorite fish to prepare because it’s so sturdy. This dish is a real winner! Love all of the flavors going on!

      ★★★★★

      Reply
      • Asian Caucasian

        April 15, 2019 at 9:46 am

        Thank you, Carol! I cannot tell you how good this tasted! My hubby was begging for more! I really love to cook with halibut also, for the same reasons. Plus, it's so flaky and mild.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Lesli Schwartz.

    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

    Let's Connect

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Reader Favorites!

    18 Easy Asian Fried Rice Recipes

    Cauliflower fried rice with crab topped with a runny egg in a round dark gray bowl with wooden chopsticks on top on a white wooden board.

    Easy Miso Glazed Salmon

    A filet of broiled miso glazed salmon on top of white rice on a plate with silver chopsticks and blistered green beans and a baking tray with broiled miso glazed salmon filets and a blue napkin on the side.

    Beef and Broccoli Stir Fry

    Beef and broccoli stir fry and white rice in a round blue bowl with a pair of wooden chopsticks on top and a wok filled with stir fry, and a small glass bowl with sliced green onions, and a linen napkin on the side, on top of a white wooden board.

    Chinese Garlic Green Beans

    Chinese Garlic Green Beans on a round white plate with a pair of brown chopsticks and green beans in a frying pan on the side with a napkin.

    Sushi Waffles with Salmon and Tuna

    Sushi waffles with salmon and tuna on two round plates with a side of chopsticks on top of a white surface with a napkin on the side.

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact Us
    • Work with Us
    • Featured In

    © 2016-2022 Asian Caucasian

    As an Amazon Associate I earn from qualifying purchases.

    All images & content are copyright protected. Please do not use my images without prior permission.
    If you want to share this recipe, please provide a link back to this post for the original recipe.