Vietnamese-inspired Halibut w/Lemongrass, Turmeric & Onion

The centerpiece of this month’s Supper Club was a modified version of Ca Bam.

I used halibut since I had it on-hand instead of the traditional monkfish, and went for endive instead of rice crackers. I also used chili pistachios instead of peanuts.

When I asked my friend to handle the endives, she made this beautiful presentation. Gorgeous! I thought it was a cross between a sunflower and a dahlia.

Result: YUM!