Steamed Halibut Fillets, Chinese Style
- 1/2 cup thinly sliced scallion
- 1/4 cup soy sauce
- 2 tablespoons rice-wine vinegar (available at Asian markets) or white-wine vinegar
- 1 (1 1/2-inch) piece peeled fresh gingerroot, cut into very fine julienne strips
- 2 tablespoons vegetable oil
- 1 tablespoon Asian sesame oil, plus 1 teaspoon for drizzling the fish
- 2 teaspoons sugar
- 2 garlic cloves, minced and mashed to a paste with a pinch of salt
- 1/4 to 1/2 teaspoon dried hot red pepper flakes, or to taste
- 4 (6-ounce) Pacific halibut fillets, skinned
In a bowl, whisk together the scallions, soy sauce, vinegar, gingerroot, vegetable oil, 1 tablespoon of the sesame oil, sugar, garlic paste, and red pepper flakes. Season with salt and pepper, to taste. In a shallow dish, arrange the halibut fillets in 1 layer, pour the soy sauce mixture over them, and let the fish marinate, covered and chilled, for 30 minutes.
Arrange a steamer or baking rack in a wide deep kettle and add water to the kettle to reach just below the steamer rack. Put a plate, such as a glass pie plate, at least 1-inch smaller in diameter than the steamer on the rack and place the fish on top. Bring the water to a boil. Pour the marinade over the fish.
Steam the fish, covered, over the boiling water until it just flakes, about 12 minutes, and with oven mitts, remove the steamer from the wok. Transfer the fillets carefully to a heated platter and drizzle them with the remaining 1 teaspoon sesame oil and the sauce remaining on the plate.
Fillet of Halibut, served over Olive Oil Roasted Fingerlings, Topped with Pea Shoots and Blood Oranges
Recipe courtesy of Emeril Lagasse