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Wednesday, April 14, 2010

Steamed Halibut

1 lb halibut
2 T soy sauce
2 T Shaoxing rice wine
2 T grated fresh ginger
thinly sliced green onion or chives
2-3 t. sesame oil

Steam the fish for about 10 minutes or so until it flakes easily with a fork.  I don't have a bamboo steamer but I have achieved good results by putting the fish on a saucer inside a conventional steamer.  Put cooked fish on a serving plate, sprinkle with chives or green onion, and keep warm.  Mix the soy sauce, ginger, and rice wine and heat it in a small saucepan.  Pour over fish.  Heat sesame oil separately (don't let it smoke) and pour over fish/soy sauce mixture.  Expect a great deal of steaming/sizzling (but that's the fun part).

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