Steamed Halibut With Coconut Sauce Food

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH

Steps:

• In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
• Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
• Steam or microwave the baby spinach for 2 minutes.
• Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

THAI STEAMED FISH IN COCONUT SAUCE

Steps:

• Heat 1 tablespoon of oil over medium heat in a small skillet. Add chopped shallot, ginger, lemon grass and chili. Stir-fry for 3 minutes or until fragrant and lightly colored. Scrape into a small food processor or blender. (don't wash skillet - you'll use it for the topping) Add coconut milk, fish sauce and 8 stems of cilantro. Process for 30 seconds or so, until everything is finely blended into a thick sauce.
• *Arrange the fish fillets in a single layer on a heatproof plate or glass pie pan. Spread the coconut sauce evenly over the fish fillets. Place plate in a steamer and turn the heat to high. Once the water is boiling, cover tightly and steam fish for 6-8 minutes or until it's just opaque. Test with a knife. If the knife goes in easily, with no resistance, the fish is done. Remove from heat and remove cover.
• While the fish is steaming, line a plate with a paper towel. Heat remaining tablespoon of oil in the skillet over medium-high heat. When hot, stir-fry the shallots until browned, 3 minutes of so. Transfer to paper towel lined plate. Add the cilantro leaves and fry them for just a few seconds. Transfer them to the plate.
• Carefully (I used two spatulas) transfer fish fillets to four plates.(I like to plate them over a bed of rice) Sprinkle with a tiny pinch of salt and a generous sprinkling of pepper. Scatter fried shallots and cilantro on top. Spoon extra sauce over the rice.
• * See post for more details on how to set up a steamer

SIMPLEST STEAMED FISH

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

STEAMED HALIBUT

Steps:

• Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.

THAI STEAMED HALIBUT

Steps:

• Combine coconut milk with lemon peel, green onions, ginger, 1 teaspoon cilantro, garlic, red pepper flakes and turmeric.
• Cut halibut into serving pieces and place in an 8 or 9 inch glass pan; pour coconut milk marinade over fish.
• Cover and refrigerate for 1 to 2 hours; do not marinade longer as the fish will become too soft.
• Line a steamer with parchment paper and poke holes in paper.
• Combine lime juice and fish sauce.
• Remove halibut from marinade, keeping marinade on the fish, and place in steamer set over boiling water.
• Discard excess marinade.
• Or set a rack over the water, place fish on a plate and set on rack not touching the water.
• Spoon half of lime juice mixture over fish and sprinkle with salt.
• Baste fish with remaining lime juice mixture during cooking time.
• Cover the steamer and steam 12 minutes per inch of thickness.
• Check for doneness.
• Keep water at a high boil during cooking time.
• Remove halibut from steamer and sprinkle with remaining cilantro.
• Serve with lime wedges.

STEAMED HALIBUT WITH GINGER SAUCE

Steps:

• Combin ginger, soy sauce, rice vinegar, water, sugar, garlic and sesame oil in small bowl, then set aside while preparing fish and vegetables. Place carrots in the top of a steamer over simmering water and steam 5 minutes. Then, push them to one side of the steamer and add the halibut steaks and mushrooms. Place lemon slices and cilantro sprigs on top of the fish. Cover and steam another 5 to 8 minutes. After 5 minutes, check to see if fish is done. Pierce the cetner of each steak with a fork and pull it open slightly; the flesh should be opaque and moist. If fish is done, remove to a platter, cover and keep warm. Add bok choy to the steamer and cook until lim yet tender, 3 to 4 minutes. Remove vegetables from the steamer. Arrange fish and vegetables on serving plates and spon a little of the ginger soy sauce over the top.