Steamed fish makes for a light and bright dinner that can be prepared in 30 minutes.
This recipe takes inspiration from Cantonese-style steamed fish (which is often prepared whole) and is garnished with ginger and scallions. It’s a clean preparation that highlights the delicate flavor of the fish without overpowering it.Thick halibut fillets replace the whole fish in this recipe and stand up beautifully to the steaming process. A sizzling drizzle of soy sauce, sesame oil and rice wine infuses the fish and wakes up the garnishes, releasing their aroma.
Once you have your ingredients prepped, the dish comes together quickly, which is ideal for a healthy weeknight meal. In addition to halibut, another delicate white fish, such as grouper, sea bass or flounder, can be substituted.
Depending on the thickness of the fish, the steaming time may vary.
Steamed Halibut With Scallions and Ginger
Active Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 3 to 4
INGREDIENTS
2 tablespoons soy sauce or tamari
2 tablespoons Chinese rice cooking wine
1 tablespoon toasted sesame oil
2 to 3 scallions
1 (2-inch) knob ginger root, peeled
3 to 4 halibut fillets, each 6 to 8 ounces
kosher salt
1 tablespoon vegetable oil
1 teaspoon finely minced peeled fresh ginger
1/4 cup chopped cilantro leaves and tender stems
DIRECTIONS
Whisk the soy sauce, rice wine and sesame oil in a small bowl.
Cut the scallions in 1 1/2-inch pieces, then julienne the pieces. Place in a bowl. Cut the ginger root in 1-inch matchsticks and add to the bowl.
Fill a wide saucepan or wok with just enough water to nearly reach the bottom of a steamer basket (or wok basket) without touching. Lightly oil the basket.
Season the halibut with salt. Arrange the fillets on the steamer, skin side down, leaving enough space to prevent the fillets from touching.
Bring the water to a boil over high heat. Cover the pan and reduce the heat to medium-low. Steam the halibut until flaky and opaque through the center, 7 to 10 minutes, depending on the thickness of the fish. Transfer the fish to a serving plate. Top with the prepared scallions and ginger.
Heat the vegetable oil in a small saucepan over medium heat. Add the minced ginger and saute until fragrant, about 10 seconds. Stir in the soy sauce, rice wine and sesame oil mixture. Bring to a boil, then immediately pour over the fish fillets. Garnish with cilantro and serve immediately.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer based in Northern California. Visit TasteFood at TasteFoodblog.com.
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