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Author Notes: Steamed Halibut with Fried Ginger —mtlabor
- 1 piece ginger, cut into matchsticks
- 2 garlic cloves, thinly sliced
- 3 scallions, thinly sliced (green parts only)
- 2 6 oz. halibut fillets
- salt and pepper to taste
- 4 teaspoons sesame oil
- pinch of sugar
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons sunflower oil
- Set up a bamboo steamer over a pot of simmering water over medium heat.
- Crush half of the ginger sticks with the flat side of a chef's knife and place on a plate small enough to fit inside steamer. Add garlic slices and scallions.
- Score the skin on the halibut and season with salt and pepper. Place halibut, skin side up, on the plate and top with 2 teaspoons sesame oil and pinch of sugar.
- Place plate in steamer and before covering, top halibut with soy sauce and sherry.
- Cover steamer and cook until halibut is white throughout, about 10 minutes or so, depending on thickness. Remove plate carefully and set aside.
- To fry ginger, in a small skillet, add remaining sesame oil and sunflower oil. Add remaining ginger sticks and fry until starting to brown.
- To plate, serve with brown rice and steamed vegetables (I chose to use snap peas). Top halibut with ginger oil and browned ginger sticks.