Experience the delicate elegance of our Ginger-Kissed Steamed Halibut—a dish that marries the simplicity of steaming with the bold flavors of ginger, soy sauce, and sesame oil. Each bite of tender halibut, infused with the aromatic essence of fresh ginger, is a testament to the artistry of Asian cuisine. Perfectly balanced and exquisitely fragrant, this dish is sure to elevate your dining experience to new heights.
In our kitchen, Steamed Halibut with Ginger is a celebration of tradition and flavor. It all began when we discovered the time-honored technique of steaming fish—a method that allows the natural sweetness and tenderness of the halibut to shine. As the steam enveloped the fish, releasing its essence into the air, we knew we were onto something special. With each bite, we were transported to the bustling markets of Asia, where the aroma of ginger and soy sauce filled the air. Since then, this dish has become a cherished favorite—a symbol of our love for culinary exploration and the joy of sharing good food with loved ones.
Why This Steamed Halibut is a Must-Try Delight
- Sublime Simplicity: With just a handful of ingredients, this recipe showcases the natural beauty and flavor of the halibut, allowing it to take center stage on your dinner table.
- Exquisite Aromatics: The combination of fresh ginger, soy sauce, and sesame oil infuses the halibut with a fragrant aroma that will tantalize your senses from the moment it hits the steamer.
- Healthful and Nourishing: Steaming preserves the nutritional integrity of the fish, making this dish a wholesome choice for those seeking a lighter, more nutritious meal option.
- Quick and Effortless Preparation: With minimal prep work and cooking time, you can have this elegant dish on the table in no time, making it perfect for busy weeknights or impromptu dinner parties.
Ingredients:
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry or Shaoxing rice wine
- 2 teaspoons sesame oil
- 3/4 pound halibut fillets, or another white fish such as cod or snapper, skinned if desired
- 1/2 teaspoon table salt
- 2 tablespoons shredded or grated fresh ginger
- 2 tablespoons mild vegetable oil
- 3 tablespoons thinly sliced scallion
Instructions:
- In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well.
- Fill the base of a steamer pan or a wok with about 4 inches (10 cm) of water. Place the steamer basket over the water.
- Arrange the fish, skin-side down, on a plate that will fit inside the steamer. Lightly season the fish with the salt and then scatter the ginger over the fish.
- Place the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.
- When the steam is flowing well, adjust the heat to maintain an even flow, and cover the steamer basket with its lid. Cook until the fish is opaque throughout when checked at the thickest part, 6 to 12 minutes, depending on the thickness of the fish. Turn off the heat and leave the fish in the steamer.
- In a small pan or skillet over medium-high heat, warm the vegetable oil until it is hot but not smoking, about 1 minute.
- Carefully transfer the fish to a platter, leaving any liquid behind. Quickly pour the soy sauce mixture over the ginger-covered fish, and scatter the scallion on top of the ginger. Slowly drizzle the hot oil over the top of the fish. Serve right away.
Notes:
- For an extra burst of flavor, you can add 1 cup of fresh basil or 2 teaspoons of Italian seasoning to the soy sauce mixture.
- Serve the steamed halibut with steamed rice or your favorite vegetables for a complete and satisfying meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
