A bright take on Halloumi Pilaf, built on fish sauce and lime and finished the way we like it. Ready in about 30 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and lime elements, and pat the halloumi dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the halloumi and steam until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the lemongrass and the rest of the fish sauce and lime flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
Weeknight-friendly Cod Traybake with the fish sauce and lime we come back to again and again....
Vietnamese This Vietnamese Medley leans on lemongrass and chilli to do the heavy lifting. We glaze the...
Vietnamese
Members
The kind of Vietnamese plate you make on repeat. lemongrass and chilli, a proper bake, and a...
Vietnamese Our tested Roasted Beef Pancakes: light, generous, and balanced with ginger and star anise....