Steamed Halibut Fillets with Sake-Soy Glaze
- 2 3/4 cups good-quality sake
- 1 cup mirin (sweet rice wine) or sweet vermouth
- 1 cup soy sauce
- 1/2 cup dark brown sugar
- 1 stalk lemongrass, cut in 1/2 and smashed
- 2 cups water
- 6 1/8 -inch slices fresh gingerroot
- 4 (6-ounce) halibut fillets
- Steamed white rice, accompaniment
- Green onions, cut on the bias, garnish
- Toasted sesame seeds, garnish
In a saucepan, bring 3/4 cup of the sake, the mirin, sugar, and soy sauce to a boil. Reduce the heat and cook at a low boil until reduced to a thick glaze. Remove from the heat and let cool slightly.
In the bottom of a steamer, combine the remaining 2 cups sake, the lemon grass, water, and ginger. Bring to a boil.
In the top of the steamer basket, lay the fish fillets in a single layer. Drizzle or brush with the glaze, cover, and steam until tender and just cooked through, about 5 minutes.
Remove the fish from the steamer and arrange over the rice in the middle of 4 plates. Garnish with sliced green onions and sesame seeds, and serve.
Recipe courtesy Emeril Lagasse, 2003
Fillet of Halibut, served over Olive Oil Roasted Fingerlings, Topped with Pea Shoots and Blood Oranges
Recipe courtesy of Emeril Lagasse