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Steamed Halibut with Ginger and Scallions

1 pound halibut fillets
2 teaspoons kosher salt
2 tablespoons Shaoxing rice wine (or dry sherry)
1/4 cup homemade chicken stock (or reduced-salt canned broth)
8 thin ginger slices
5 scallions -- cut into 3" pieces

Cut the halibut fillets into 2-inch chunks. Place the fish in a heat-proof bowl and toss well with the salt. Drizzle in the rice wine and stock, then scatter the ginger and scallions around the fish.

Next set up a steamer, or put a rack into a wok or deep pan, and fill it with 2 inches of water. Bring the water to a boil over a high heat. Carefully lower the bowl onto the rack. Turn the heat to low and cover the wok or pan tightly. Steam gently for 15 minutes, or until the fish is cooked. When it is cooked, the fish should be firm to the touch.

Remove from the steamer and serve at once with rice.

This recipe yields 4 servings.

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