Description
Experience the delicate art of Asian cuisine with this traditional Cantonese steamed halibut recipe. This preparation method, passed down through generations, creates tender, flaky fish infused with aromatic ginger and savory soy sauce.
This elegant dish combines fresh halibut with classic Asian seasonings, creating a light yet satisfying meal that takes just 35 minutes to prepare. The steaming technique preserves the fish’s natural moisture while infusing it with the bright flavors of ginger, scallions, and soy sauce.
Ingredients
- 1½ pounds halibut filets (skin-on preferred)
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry or Shaoxing rice wine
- 2 teaspoons sesame oil
- 1 tablespoon fresh ginger, finely minced
- 3 tablespoons thinly sliced scallions
- ½ teaspoon kosher salt
- 2 tablespoons vegetable oil
- Fresh cilantro sprigs for garnish
Instructions
- Initially, pat the halibut dry with paper towels and season with salt.
- Combine soy sauce, rice wine, and sesame oil in a small bowl, stirring well to blend.
- Place the fish skin-side down on your steaming plate and scatter minced ginger over the top.
- Bring water to a rolling boil in your steamer.
- Soon after the steam flows steadily, place the fish in the steamer and cover.
- Steam for 10-12 minutes, or until the fish flakes easily with a fork.
- Afterward, carefully remove the plate and drain any excess liquid.
- Scatter scallions over the fish.
- Heat vegetable oil in a small pan until very hot, essentially smoking.
- Finally, pour the hot oil over the fish and garnish with cilantro.
Notes
– Temperature Check: The fish is done when it registers 130°F in its thickest part
– Storage: Can be kept at room temperature for up to 2 hours or refrigerated for one day
– Fish Selection: This recipe works well with other white fish like cod or sea bass
– Moisture Control: Cover the fish during the first half of steaming to prevent water condensation from diluting flavors
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Steaming
- Cuisine: Asian