Steamed Halibut with Fried Ginger

May  5, 2010
2 Ratings
  • Serves 2
Author Notes

Steamed Halibut with Fried Ginger —mtlabor

What You'll Need
  • 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
  1. Set up a bamboo steamer over a pot of simmering water over medium heat.
  2. 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.
  3. 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.
  4. Place plate in steamer and before covering, top halibut with soy sauce and sherry.
  5. Cover steamer and cook until halibut is white throughout, about 10 minutes or so, depending on thickness. Remove plate carefully and set aside.
  6. To fry ginger, in a small skillet, add remaining sesame oil and sunflower oil. Add remaining ginger sticks and fry until starting to brown.
  7. To plate, serve with brown rice and steamed vegetables (I chose to use snap peas). Top halibut with ginger oil and browned ginger sticks.

See what other Food52ers are saying.

  • AntoniaJames
  • cpc
  • Lucina Schell
    Lucina Schell
  • J Hu
    J Hu

5 Reviews

cpc August 25, 2021
How much ginger is “a piece”? How much matchsticked ginger should there be?
Lucina S. February 9, 2018
This is a light but flavorful, and very adaptable, fish recipe! Also delicious with swordfish or sea bass, and sake can certainly be subbed for sherry. For larger quantities, steam in the oven at 250 with a pan of boiling water on the lower rack for 10 minutes.
J H. January 6, 2015
This is a super easy recipe to make. For a filet that is a bit over an inch think, I would steam for 8 minutes.
Tarragon June 18, 2012
Last night I made this when I decided to finally use my bamboo steamer for the first time. I used sea bass and sake instead of halibut and sherry but otherwise I followed the recipe exactly - what a winner! Don't omit the fried ginger; it was a revelation!
AntoniaJames May 6, 2010
My kind of food. Love it!!! ;o)