Chinese Steamed Halibut

    (99)
    27 min

    This is an utterly delicious and simple fish recipe. Halibut is steamed with ginger and seasoned with spring onions, soy sauce, sesame oil and fresh coriander.


    85 people made this

    Ingredients
    Makes: 2 - 3 servings

    • 450g fillet halibut
    • 1 teaspoon coarse sea salt
    • 1 tablespoon finely chopped fresh ginger
    • 3 tablespoons thinly sliced spring onions
    • 1 tablespoon dark soy sauce
    • 1 tablespoon light soy sauce
    • 1 tablespoon groundnut oil
    • 2 teaspoons toasted sesame oil
    • 4 tablespoons fresh coriander sprigs

    Method
    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Pat halibut dry with kitchen towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
    2. Place into a bamboo steamer set over several centimetres of gently boiling water and cover. Gently steam for 10 to 12 minutes.
    3. Pour accumulated water out of the dish and sprinkle the fillet with spring onion. Drizzle both soy sauces over the surface of the fish.
    4. Heat groundnut and sesame oils in a small frying pan over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the spring onions and water on top of the fish to pop and spatter all over - be careful. Garnish with coriander sprigs and serve immediately.

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    Reviews & ratings
    Average global rating:
    (99)

    Reviews in English (70)

    by
    45

    This was great. Instead of pouring heated oil over the fish at the end, I mixed it with the soy sauce warmed it (not to the point that it smoked) and poured it on once the fish was cooked. I hate it when oil splatters and this avoided that mess.  -  12 Sep 2009  (Review from Allrecipes US | Canada)

    by
    42

    This was my most successful fish dish ever. And I tried it for the first time with company, who raved. I didn't have a steamer large enough to handle servings for 6. So, I improvised with a large, deep frying pan with 3" water, an ovenproof ramekin in the center to support a Pyrex dish containing the fish and ginger above the water, and covering all with a lid. This worked pretty well. Fish was very tasty and juicy.  -  10 Aug 2008  (Review from Allrecipes US | Canada)

    by
    40

    This definitely tasted authentic to me. Very easy to make, and nice flavours. I don't have a bamboo steamer (or any other kind of steamer) so here is what I did- I filled the bottom of a large pot with water, then put a bowl in the water. Then I placed the plate with fish on it on the bowl (about 3cm above the water level) and put the lid on the pot. There you have it, the easiest home made steamer.  -  21 May 2010  (Review from Allrecipes US | Canada)

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