Steamed Wild Alaska Halibut with Ginger and Scallions
A Wild Halibut version of Chinese Fish with Ginger and Scallions, from Great Alaska Seafood
||From the recipe files of Alaska Tim
Try serving this on a bed of noodles or rice with steamed veggies.
Seafood Ingredient: Halibut Fillets or Cheeks
Buy Wild Alaska Halibut on our Halibut Page
- 2 lb. Halibut Fillets cut into 4 serving pieces
- Parchment paper
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 2 teaspoons ginger finely minced
- 2 tablespoons chopped scallions (green parts)
- 2 teaspoons sesame seed oil
- 4 tablespoons soy sauce
- Cut a piece of parchment paper into a 13x13 inch square. Pour 1 1/2 inches of water into a pot that can fit a bamboo steamer or a pot that has a steamer insert. Set over high heat and bring to a boil.
- Cut the Halibut fillets into 4 equal pieces. Rub with salt and pepper and place on parchment paper. Sprinkle with ginger and scallions. Place the parchment paper with fish into a steamer (the parchment paper should form a bowl for fish to sit in). When the water in the pot boils, place the steamer into the pot and cover. Steam for 6-8 minutes depending on the thickness of fillets (check after 6 minutes).
- Open the cover away from you, so that you don't burn yourself. When the fish flakes almost to the middle and is opaque everywhere but in the very center, it's done. Remove the steamer off the pot. The fish will continue to cook for another 5 minutes after it's off the heat and will be perfect by the time you serve it.
- In a small saucepan bring sesame seed oil and soy sauce to a boil over high heat. As soon as it boils, pour over fish (don't worry, the parchment paper can hold the liquid without leaking). Serve the fish onto individual places, and spoon the sauce over it.