Rhubarb makes the perfect base for a hot and sour compote! I use my homemade fermented hot sauce in this recipe, however, a store-bought sriracha sauce works as well. Other types of fresh fish can be used in this recipe—try salmon, cod, or sea bass. Serve with steamed broccoli and rice or Sautéed Shiitake Mushrooms and grilled baby bok choy for a simple, nourishing spring meal.
Ingredients
1¾ pounds
halibut
cut into fillets
1½ cups
finely chopped
rhubarb
4 tablespoons
maple syrup
2 tablespoons
raw apple cider vinegar
1 tablespoons
sriracha
3 cloves
garlic
crushed
1½ teaspoons
finely grated
fresh ginger
½ teaspoons
sea salt