"Steamed fish makes for a light and bright dinner that can be prepared in 30 minutes. This recipe takes inspiration from Cantonese-style steamed fish (which is often prepared whole) and is garnished with ginger and scallions. It's a clean preparation that highlights the delicate flavor of the fish without overpowering it. Thick halibut fillets replace the whole fish in this recipe and stand up beautifully to the steaming process."
"A sizzling drizzle of soy sauce, sesame oil and rice wine infuses the fish and wakes up the garnishes, releasing their aroma. Once you have your ingredients prepped, the dish comes together quickly, which is ideal for a healthy weeknight meal. In addition to halibut, another delicate white fish, such as grouper, sea bass or flounder, can be substituted. Depending on the thickness of the fish, the steaming time may vary."
Steamed halibut with scallions and ginger is a light, bright dinner ready in 30 minutes that serves 3 to 4. The sauce blends soy sauce or tamari, Chinese rice cooking wine and toasted sesame oil. Scallions are cut into 1½-inch pieces and julienned; a 2-inch knob of ginger is cut into 1-inch matchsticks. A wide saucepan or wok is filled with water to just below a lightly oiled steamer basket. Halibut fillets are seasoned with kosher salt, arranged skin side down and steamed 7 to 10 minutes until opaque and flaky. A sizzling drizzle of the soy-sesame-rice wine mixture infuses the fish and releases the garnishes’ aroma. Grouper, sea bass or flounder can be substituted, with steaming time adjusted for thickness.
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