SAKE-STEAMED HALIBUT WITH GINGER & CABBAGE
Grace Parisi does it again! :) She steams delicate halibut with cabbage that has been sauteed with ginger and leeks until soft & buttery and a bit spicy. F&W Magazine, March 2009 edition. Healthy and delicious! It is suggested that with an earthy, fragrant dishes like this one are lovely with sake - two good choices are the Otokoyama "Man's Mountain" and the Tamanohikari "Brilliant Jade." One serving: 327 cal,
Provided by Manami
Categories Halibut
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the cauliflower in the ginger juice at room temperature for 1 hour.
- Drain.
- Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
- Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
- Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
- Divide the sake between the skillets and bring to a boil.
- Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
- Cover and cook over high heat until the fish is firm, about 10 minutes.
- Transfer the halibut and vegetables to shallow bowls.
- Garnish with the shaved cauliflower and sliced scallions and serve.
Nutrition Facts : Calories 589.3, Fat 15.9, SaturatedFat 3.4, Cholesterol 138.2, Sodium 250.5, Carbohydrate 11.9, Fiber 3.4, Sugar 5.3, Protein 87.4
SAKE SEA BASS IN PARCHMENT
Provided by Melissa Roberts
Categories Ginger Bake Dinner Bass Sake Healthy Soy Sauce Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F with a baking sheet on bottom rack.
- Stir together sake, soy sauce, ginger, and sugar in a bowl.
- If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.
- Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.
STEAMED GREEN CABBAGE WITH HALIBUT FILLET
Gently steamed with butter, green cabbage turns into a tender bed of leaves for a halibut fillet, which is cooked directly on top. Preparing everything together in a single pan makes the halibut aromatic and moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat water and butter in a large, heavy saucepan over medium heat until butter melts. Add cabbage, and season with salt and pepper. Cover, and steam, stirring occasionally, until cabbage is tender, about 25 minutes. Stir in dill.
- Season halibut on both sides with salt and pepper. Arrange fish on top of cabbage in a single layer. Cover, and steam until cooked through, about 6 minutes. Season with pepper. Garnish with dill.
Nutrition Facts : Calories 308 g, Cholesterol 77 g, Fiber 5 g, Protein 38 g, SaturatedFat 6 g, Sodium 266 g
HALIBUT SIMMERED IN SOY AND SAKE
Steps:
- Combine the sake, mirin, dashi, soy sauce, and sliced ginger in a skillet or saucepan with a lid; it should be just wide enough to hold the fish. Bring to a boil over medium-high heat. Meanwhile, if you are using shredded ginger, soak it in cold water to cover.
- After the liquids have boiled for 1 minute, reduce the heat to medium and gently add the fish, skin side down. Cover and adjust the heat so the mixture simmers steadily. Cook for about 5 minutes, or until the point of a thin-bladed knife meets little resistance when inserted into the thickest part of the fillet.
- Carefully remove the fish from the poaching liquid. Drain the ginger if you're using it and garnish the fish. Pass the sauce separately to spoon over the fish and white rice.
STEAMED HALIBUT WITH ROSEMARY SERVED WITH PARSNIP PURéE
In this case do not add ginger to the parsnip purée since the halibut steamed with rosemary will have its own flavoring.
Provided by Jason Epstein
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the halibut into four equal pieces. In a wok or 8-quart stockpot bring water to a boil and boil cabbage leaves until soft and pliable, about 3 minutes. Carefully remove with tongs to a colander and refresh under cold water.
- Add 1 rosemary sprig, half a lemon and 1 teaspoon salt to the still boiling cabbage-cooking water and place a bamboo or other steamer basket on top. Finely chop the leaves from the remaining rosemary sprig and mix with the remaining 1 teaspoon salt and the cracked pink and white peppercorns in a custard cup. Sprinkle the cabbage leaves with some of the rosemary mixture and place 1 piece of halibut on each leaf. Brush the fish pieces with half of the olive oil and sprinkle with the remaining rosemary mixture.
- Place the cabbage leaves and fish in the steamer basket. Cover and steam until the halibut is cooked though, 6 or 7 minutes. Serve the halibut on the cabbage leaves and drizzle sparingly with the juice from the remaining lemon half and the remaining olive oil. Serve with parsnip purée made without ginger.
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