Steamed Halibut with Ginger and Scallions

Serves 4

  • 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
  1. 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. 
  2. 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. 
  3. While the fish steams, stir the soy sauce, rice wine vinegar, and one tablespoon of water in a small bowl, then set it aside.
  4.  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.  
  5. Heat the oil over high heat in a saute pan until it is hot but not smoking.
  6. 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.

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