Steamed Halibut Fillets, Chinese Style

Total Time:
52 min
10 min
30 min
12 min

4 servings

  • 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.

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