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Halibut with Ginger, Scallion and Toasted Sesame Seeds
1 lb Halibut steaks; 1 1/4" to 1 1/2" thick at thickest point.
1 1/2 tb Soy sauce
1 1/2 tb Rice wine vinegar
1 1/2 ts Dark sesame oil
1 Scallion; thinly sliced
1/2 ts Grated ginger root
1 ts Toasted sesame seeds
Water level medium
Brush a little sesame oil over the bottom of the rice bowl, and place
the halibut in a single layer in the bowl. Stir together the soy
sauce, vinegar, sesame oil, scallion, and ginger and pour over the
fish. Cover the rice bowl with aluminum foil, place in the steaming
basket, cover, and steam until halibut is cooked through but still
translucent at the bone, 20-25 mins. Use a spatula to transfer the
fish to individual plates and spoon the juices over the fish.
Sprinkle with sesame seeds and serve,