Link to article
Curried Halibut Egg Rolls with Smoked Porter

Course: Appetizer | Beer Style: Smoked Beer

Curried Halibut Egg Rolls with Smoked Porter

Alaskan Smoked Porter adds depth to these tasty starters which took home first place in the appetizer category at the 2010 Alaskan Brewing Co. Brew Crew and Investor Cook-Off.

Share Post

Prep Time: 15 - 20 minutes | Yield: 20 rolls

Ingredients

Egg Rolls 2 oz. bean threads
  • 2 Tbsp sesame oil
  • 1 cup thin sliced carrots
  • 1.5 cup chopped Napa cabbage
  • 1 Tbsp soy sauce
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1.5 lbs halibut
  • 1 cup smoked Porter (or other Alaskan beer)
  • 1 can coconut milk
  • 2 Tbsp red curry paste
  • Lumpia wrappers
  • 1 egg white
  • Oil for frying
  • Chutney 4 apricots, diced small
  • 10 cherries, chopped
  • ¼ cup rice vinegar
  • ½ cup sugar
  • 1 Serano pepper
  • 3 Tbsp red peppers, chopped small
  • 1 Tbsp ginger
  • 1 Tbsp garlic
  • Salt
  • Pepper
  • ½ cup Mai Ploy Sweet Chili Sauce

  • Directions

    1. To make these egg rolls, poach halibut in 1 cup of smoked porter until cooked, drain excess liquids, cool.
    2. Add the coconut milk and curry paste. Keep cool.
    3. Sauté carrots, peppers, soy sauce, ginger and garlic.
    4. Remove vegetables from heat, add the softened bean threads, cool.
    5. Mix all ingredients in a large bowl.
    6. Roll each Lumpia wrapper with approx. 1 tbsp filling.
    7. Seal with egg white and fry in peanut oil (or other oil) until crispy.

    Suggested Recipes

    Link to article
    Coq Au Brun Craft Beer

    Entree

    Coq Au Brun

    Coq au vin is a delicious traditional French dish composed of braised chicken, lardons, mushrooms and, typically, earthy red Burgundy. All across France there are many variations on this recipe depending on the wine made in the region. In Alsace, crisp white wine is used; in the South an orange wine or rosé. For our uniquely American craft beer approach, this recipe has been adapted to bring out the fall notes of a brown ale. This recipe can be made richer by changing to a dubbel as well. Served over potatoes this dish is a perfect complement to a cold autumn night.

    Read More