"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."
"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. Whisk the soy sauce, rice wine and sesame oil in a small bowl. Season the halibut with salt. Arrange the fillets on the steamer, skin side down, leaving enough space to prevent the fillets from touching."
Steamed halibut with ginger and scallions is a light, bright dinner that can be prepared in about 30 minutes and serves 3 to 4. Thick halibut fillets are seasoned with salt, steamed skin-side down until opaque, and finished with a sizzling drizzle of soy sauce, Chinese rice cooking wine and toasted sesame oil. Fresh scallions, matchstick ginger, and cilantro provide aromatics and garnish. Preparation requires minimal hands-on time and adapts to other delicate white fish such as grouper, sea bass or flounder. Steaming time varies with fillet thickness.
Read at The Mercury News
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