From above, a shallow bowl shows a swoosh of pale green herb coconut rice topped with golden-seared halibut flakes, glossy charred snap peas, blush-pink rhubarb dressing spooned around, and a confetti of mint, dill, cilantro, sliced chili, and toasted sesame.

Crispy Halibut with Herb Coconut Rice, Charred Snap Peas & Rhubarb Nuoc Cham

Name: Crispy Halibut with Herb Coconut Rice, Charred Snap Peas & Rhubarb Nuoc Cham
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 pieces (about 6 oz each) skinless halibut fillets patted dry; 1 1/2 cups jasmine rice rinsed; 1 cup full-fat coconut milk; 1 cup water; 10 oz sugar snap peas strings removed; 2 stalks (about 1 cup) rhubarb thinly sliced; 2 stalks lemongrass tender inner parts finely minced; 1 medium shallot thinly sliced; 4 cloves garlic minced; 1-inch piece fresh ginger finely grated; 1/2 cup fresh dill roughly chopped; 1/2 cup fresh mint leaves torn if large; 1/2 cup fresh cilantro roughly chopped; 3 scallions thinly sliced; 1 Thai red chili thinly sliced; 1 teaspoon lime zest finely grated; 1/4 cup lime juice freshly squeezed; 5 tablespoons fish sauce; 1 tablespoon toasted sesame seeds; 2 tablespoons rice vinegar; 2 tablespoons honey; 2 teaspoons sugar; 3 tablespoons neutral oil divided; 1 1/4 teaspoons kosher salt plus more to taste; 1/2 teaspoon black pepper

Golden halibut with bright herbs, coconut rice, and tangy rhubarb.

Category Main Course

Prep 25 minutes

Cook 25 minutes

Style Vietnamese

Technique Pan-searing

Diet Friendly Gluten-Free

Daily recipe · May 25, 2026

A little about this dish

This dish takes a less predictable path through Vietnamese-inspired flavors by pairing buttery halibut with a vivid green herb-coconut rice, charred sugar snap peas, and a tart-sweet rhubarb nuoc cham. Late-spring ingredients keep it seasonal, while fragrant lemongrass, dill, mint, and fish sauce bring brightness, depth, and that irresistible balance of savory, sweet, sour, and fresh.

Ingredients (for 4)

Skinless halibut fillets — 4 pieces (about 6 oz each) — patted dry
Jasmine rice — 1 1/2 cups — rinsed
Full-fat coconut milk — 1 cup
Water — 1 cup
Sugar snap peas — 10 oz — strings removed
Rhubarb — 2 stalks (about 1 cup) — thinly sliced
Lemongrass — 2 stalks — tender inner parts finely minced
Shallot — 1 medium — thinly sliced
Garlic — 4 cloves — minced
Fresh ginger — 1-inch piece — finely grated
Fresh dill — 1/2 cup — roughly chopped
Fresh mint leaves — 1/2 cup — torn if large
Fresh cilantro — 1/2 cup — roughly chopped
Scallions — 3 — thinly sliced
Thai red chili — 1 — thinly sliced
Lime zest — 1 teaspoon — finely grated
Lime juice — 1/4 cup — freshly squeezed
Fish sauce — 5 tablespoons
Toasted sesame seeds — 1 tablespoon
Rice vinegar — 2 tablespoons
Honey — 2 tablespoons
Sugar — 2 teaspoons
Neutral oil — 3 tablespoons — divided
Kosher salt — 1 1/4 teaspoons — plus more to taste
Black pepper — 1/2 teaspoon

Preparation

Step 1 — 🍚🥥♨️

In a saucepan, combine the rinsed jasmine rice, coconut milk, water, 1/2 teaspoon kosher salt, and half of the lime zest. Bring to a boil, cover, reduce to very low heat, and cook for 15 minutes. Remove from the heat and let it steam, covered, for 10 minutes.
Step 2 — 🌿🍯🍋

In a small saucepan, cook the sliced rhubarb with rice vinegar, honey, sugar, 2 tablespoons water, and a pinch of kosher salt for 4 to 5 minutes until softened but not mushy. Remove from the heat and stir in 3 tablespoons fish sauce, 2 tablespoons lime juice, and half of the sliced Thai red chili. Let cool.
Step 3 — 🐟🧄🌱

Season both sides of the halibut fillets with 1/2 teaspoon kosher salt and black pepper. Rub with the minced lemongrass, half of the garlic, and half of the ginger. Let rest for 10 minutes.
Step 4 — 🫛🔥🍳

Heat 1 tablespoon neutral oil in a large skillet over high heat. Add the sugar snap peas and cook for 2 to 3 minutes until blistered but still crisp. Add the shallot and cook for 30 seconds more. Season with a pinch of salt, then transfer to a bowl.
Step 5 — 🥗🍋🧅

Toss the charred snap peas with 1 tablespoon fish sauce, the remaining lime juice, and most of the scallions. Set aside.
Step 6 — 🍚🌿✨

Fluff the warm coconut rice and gently fold in most of the dill, mint, cilantro, the remaining lime zest, and 1 teaspoon neutral oil. Taste and add a little more salt if needed.
Step 7 — 🐟🔥🥄

Wipe out the skillet and heat the remaining 2 tablespoons neutral oil over medium-high heat. Add the halibut and cook for 3 to 4 minutes until golden on the first side. Turn carefully, reduce heat to medium, and cook 2 to 4 minutes more until just cooked through.
Step 8 — 🧄🫚💧

During the last 30 seconds of cooking, add the remaining garlic and ginger around the fish. Spoon the hot fragrant oil over the halibut fillets.
Step 9 — 🍽️🐟🫛

Spoon the herb coconut rice into shallow bowls or plates. Top with a halibut fillet and the charred snap peas. Spoon the rhubarb nuoc cham around and lightly over the fish.
Step 10 — 🌿🌶️🥢

Finish with the remaining mint, dill, cilantro, Thai red chili, scallions, and toasted sesame seeds. Serve right away, with extra lime if desired.

A final fox tip

If halibut is unavailable, black cod, striped bass, or cod work beautifully. Rhubarb may sound unexpected in a savory fish dish, but its sharp fruitiness behaves a bit like tamarind or green mango, making it a natural fit with Vietnamese-inspired sweet-sour-salty flavors. For extra drama in photos, plate on light stoneware and spoon the pink rhubarb dressing in loose dots and streaks rather than fully coating the fish.