If you think that steam = flavorless, think again! It’s all about the ingredients you bring along in your steaming that allow flavors to mingle. This steamed halibut is steamed with wine, soy sauce, sesame oil, scallions, and ginger.
Steamed Halibut with Ginger, Scallions & Jalapeños
Adapted from Food and Wine
- Vegetable oil, for frying
- One 3-inch piece of fresh ginger, peeled and cut into matchsticks, plus 1/2 tablespoon minced ginger
- 1/4 cup soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 teaspoon sugar
- 1/4 teaspoon toasted-sesame oil
- 4 scallions, cut into 1/2-inch lengths
- Four 6-ounce halibut fillets, with skin
- Salt and freshly ground white pepper
- 1 teaspoon Chinese black bean sauce. If not available, use soy sauce.
- 2 jalapeños, thinly sliced into rounds and seeded
- 2 tablespoons chopped cilantro
- Heat 1/4 inch of vegetable oil in a skillet over medium heat. Add the ginger matchsticks and cook, stirring, until golden brown, 4 minutes. Transfer the ginger to paper towels to drain, leaving the oil in the skillet.
- In a bowl, whisk the soy sauce with the rice wine, sugar and sesame oil. Set steamer pot over the stove. Add 2 inches of water to the pot and bring to a boil. Scatter the dark green parts of the scallions on the steamer basket that goes inside the steamer pot. Set the fish on the steamer basket, skin side up. Using a knife, make 3 shallow slashes in the skin of each fillet. Pour the soy mixture over the fish and rub it all over. Season the fish lightly with salt and pepper. Spread the black bean sauce and minced ginger on top. Set the basket in the steamer. Cover and steam for 7 minutes, until the fish is just cooked.
- Just before the fish is done, reheat the oil in the skillet. Add the remaining scallions and the jalapeños and cook over moderate heat for about 2 minutes. Transfer the fish and its juices to shallow bowls. Top with the fried scallions, jalapeños and ginger matchsticks. Sprinkle with the cilantro and serve with steamed rice cooked in chicken broth.