Soy sauce and ginger bring a taste of the Orient to a simple fish dish, accompanied by sesame-flavoured Chinese cabbage. Try serving with fragrant Thai rice.
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4 halibut steaks, about 125 g (4½ oz) each
grated zest and juice of 1 orange
1 fresh red chilli, deseeded and chopped
2 teaspoons clear honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 star anise
6 small pak choi, cut in half lengthways
1 teaspoon sesame oil
1 teaspoon lemon juice
salt and black pepper
For the marinade
2 cloves garlic, chopped
1 tablespoon grated ginger
1 tablespoon olive oil
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Method Prep:45min › Cook:15min › Ready in:1hr
Heat the oven to 200°C (400°F, gas mark 6). To make the marinade, combine the garlic, ginger, oil and orange zest in a small bowl, then rub the mixture over the halibut steaks. Allow them to marinate for 30 minutes.
Lay the halibut in a roasting tin. Mix together the orange juice, chilli, honey, soy sauce and vinegar, pour the liquid around the fish and add the star anise. Cover the tin tightly with foil and bake for 12 minutes. Remove the tin from the oven and leave the fish to rest for 5 minutes.
Meanwhile, bring 5 cm (2 in) of water to the boil in a steamer, or a saucepan large enough to hold a basket that all the pak choi will fit into. Steam the pak choi for 3-5 minutes until just tender but retaining a slight crunch.
Drain the pak choi halves, drizzle them with sesame oil and lemon juice and season to taste. Transfer them to four plates, top with the halibut and pour the pan juices over.
Tip: pak choi is a Chinese cabbage with long, green or white stems. If it is not available, shredded green cabbage can be used instead.