STEAMED HALIBUT
WITH SPRING ONIONS & GINGER
By Simbooker on the 2nd July 2019
Files & Tags: recipes, index, chinese & chinese american, asian, soy sauce, fish & seafood
This Chinese style Halibut is extremely
delicious and so easy to cook.
When it comes to fish it doesn't get much better than this; Halibut has chalk white meaty flesh, and it's mild but still manages to be very tasty.
It's an expensive fish no doubt; it's highly prized especially in North America. But I have a good relationship with my local butcher who always sells me produce at a affordable or reduced price.
The Scallions, the ginger, the soy sauce really imparts a deep aromatic flavour to the fish.
Fish is now my main source of protein. I'll always eat meat and poultry; but I prefer to eat fish, I think fish is healthier and even more appealing is that fish takes little time to cook, which makes life easier.
STEAMED HALIBUT RECIPE
WITH SPRING ONIONS & GINGER
Making the sauce ahead of time is a recommendation. This recipe makes more sauce than you might need, but then it depends on how many you are serving. Double the quantities if you are serving a lot of people or want to store leftover sauce in the fridge.
You can use any white fish for this recipe, Tilapia, Cod, Bass are good alternatives.
In a pot on the stove bring a cup of water to a boil, and add 1/2 cup of soy sauce, 3 tbs sugar, a small bunch of scallion chopped, 1 garlic bulb, 1/2 tsp pepper, 8 sliced chunks of ginger, 1 tbs of rice wine vinegar, boil and simmer until the sauce becomes deeply aromatic and slightly thickened.
For the Fish: Salt and pepper the fish on both sides. Then steam until cooked. I used a fillet of Halibut and it took me 12 minutes, cooking time depends on size and thickness of the fish.
To steam bake this fish I place it in an oven proof dish, and place the dish in a baking tray that I fill with water slightly more than half way. Then I cover with foil and place in the oven on 175C.
To serve place the fish on a plate, pour the sauce over the fish and chop up a lot of scallions to garnish, you might also want to slice up more ginger to place on top of the fish for presentation. This dish goes perfectly with white rice.