Thai Steamed Halibut
Steam gently cooks the Halibut, and creates an exotic taste based on the marinade. From Great Alaska Seafood
||From the recipe files of Alaska Tim
Seafood Ingredient: Halibut Fillets
Buy Wild Alaska Halibut on our Halibut Page
- 1.5 lbs. Halibut Fillets cut into 1 inch pieces
- 1 tablespoon fish sauce or 2 teaspoons soy sauce
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground turmeric
- 2 teaspoons chopped cilantro, divided
- 1 clove garlic, peeled and minced
- 2 cloves Garlic, minced
- 2 teaspoons fresh ginger peeled and grated
- 1 rind of large lemon, , grated
- 1 cup low-fat coconut milk
- 2 medium green onions, coarsely chopped
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
- 1 lime, cut into wedges
- parchment paper
- Combine coconut milk with lemon peel, green onions, ginger, 1 teaspoon cilantro, garlic, red pepper flakes and tumeric.
- Cut halibut into serving pieces and place in an 8 or 9 inch glass pan; pour coconut milk marinade over fish. Cover and refrigerate for 1 to 2 hours; do not marinade longer as the fish will become too soft.
- Line a steamer with parchment paper and poke holes in paper.
- Combine lime juice and fish sauce. Remove halibut from marinade, keeping marinade on the fish, and place in steamer set over boiling water. Discard excess marinade. Or set a rack over the water, place fish on a plate and set on rack not touching the water. Spoon half of lime juice mixture over fish and sprinkle with salt.
- Baste fish with remaining lime juice mixture during cooking time. Cover the steamer and steam 12 minutes per inch of thickness. Check for doneness. Keep water at a high boil during cooking time.
- Remove halibut from steamer and sprinkle with remaining cilantro. Serve with lime wedges.