Braised Halibut Fillets in Coconut and Lemongrass with Smoked Eggplant and Tomato Ginger Chutney

INGREDIENTS

• 1 teaspoon grated peeled fresh ginger
• Microgreens (for garnish; optional)
• Daikon radish sprouts (for garnish)
• 1 1/2 teaspoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 cup canned unsweetened coconut milk
• 1/2 teaspoon vegetable oil
• 1 lemongrass stalk, bottom 3 inches only, thinly sliced
• 1 tablespoon finely chopped fresh cilantro
• 1 large eggplant (about 1 1/4 pounds)
• 1 8-ounce tomato, peeled, seeded, diced
• 1/2 cup bottled clam juice
• 4 6-ounce halibut fillets
• 1 teaspoon
• 4 red radishes, trimmed, scrubbed, cut into matchstick-size pieces (for garnish)