Steamed Halibut with Ginger and Scallions
Serves 4
Ingredients- 1 filet (1½-pounds) of white fish (sea bass, mahi-mahi, or cod)
- Kosher salt
- Freshly ground black pepper
- 1/3 cup small pieces of fresh ginger, peeled and finely julienned (matchstick shaped)
- 4 tbsp of light soy sauce
- 1 tablespoon of rice wine vinegar
- 1 scallion, julienned, white and light green parts
- 4 sprigs of cilantro
- 4 tbsp of vegetable oil
Instructions
- Rinse the fish filet in cold water. Pat it dry with paper towels. Sprinkle salt and pepper on both sides, then place it on a small sheet pan or high heat resistance plate. Spread the ginger on top of the fish.
- Fill a wok or stockpot with water and set a steamer inside it. Ensure the water in your pot doesn’t touch the steamer or follow your steamer’s directions. The water should boil, keeping it on a high heat. Put the plate holding the fish in the steamer. Cover and steam for 8 minutes.
- While the fish steams, stir the soy sauce, rice wine vinegar, and one tablespoon of water in a small bowl, then set it aside.
- Carefully remove the fish when it is fully cooked. Depending on the thickness, it can be 8 to 15 minutes. Pour off any excess liquid. Scatter the scallions and cilantro along the top of the fish.
- Heat the oil over high heat in a saute pan until it is hot but not smoking.
- Remove from the heat and pour the oil directly over the scallion, cilantro and soy sauce mixture. Drizzle the soy mixture over the fish filet and serve immediately.
