STEAMED HALIBUT WITH GINGER
If you're looking for quick, easy, and healthy weeknight inspiration, give this steamed halibut with ginger a whirl.
Provided by Nancie McDermott
Categories Mains
Time 20m
Number Of Ingredients 8
Steps:
- In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well.☞TESTER TIP: Once you begin cooking, this fish comes together very quickly. Have ready your sauce, tongs, and serving plate for the fish before you start cooking.
- Fill the base of a steamer pan or a wok with about 4 inches (10 cm) of water. Place the steamer basket over the water.
- Arrange the fish, skin-side down, on a plate that will fit inside the steamer. (If you have more than 1 piece of fish, leave a little space between them.) Lightly season the fish with the salt and then scatter the ginger over the fish.
- Place the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.
- When the steam is flowing well, adjust the heat to maintain an even flow, and cover the steamer basket with its lid. Cook until the fish is opaque throughout when checked at the thickest part, 6 to 12 minutes, depending on the thickness of the fish. Turn off the heat and leave the fish in the steamer.
- In a small pan or skillet over medium-high heat, warm the vegetable oil until it is hot but not smoking, about 1 minute.
- Carefully transfer the fish to a platter, leaving any liquid behind. Quickly pour the soy sauce mixture over the ginger-covered fish, and scatter the scallion on top of the ginger. Slowly drizzle the hot oil over the top of the fish. Serve right away.
Nutrition Facts : ServingSize 1 portion, Calories 363 kcal, Carbohydrate 4 g, Protein 37 g, Fat 20 g, SaturatedFat 3 g, TransFat 0.1 g, Cholesterol 63 mg, Sodium 1269 mg, Fiber 0.5 g, Sugar 0.4 g, UnsaturatedFat 15 g
STEAMED FISH WITH GINGER
If you like fish or even anything about Chinese food you'll love this recipe.
Provided by lenochka
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
- Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
- Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
- Heat peanut and sesame oils in a small skillet 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 green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g
STEAMED HALIBUT WITH LEMONGRASS & GINGER
This recipe is a copycat of one served at Trilogy restauran in California. Adapted from "CA Wine Country Cooking Secrets." I haven't tried this yet. Recipe requires knowledge of how to use a steamer.
Provided by HeatherFeather
Categories Halibut
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor, grind up the lemon grass, ginger and garlic into a paste (it will look fibrous).
- Add remaining ingredients and spread paste on fish.
- Place in steamer and steam until fish is just beginning to flake, about 6-7 minutes.
STEAMED HALIBUT WITH COCONUT SAUCE
Steps:
- Special equipment: a large bamboo steamer
- In a medium saucepan over low heat, combine the coconut milk, lime juice, garlic, lemongrass, serrano, turbinado sugar and fish sauce. Whisk it all together, then bring to a simmer and cook for 5 minutes. Cover and keep warm until ready to serve. Remove the lemongrass before serving.
- Fill a large pot with 2 inches of water and bring to a light boil over medium heat. Line a bamboo steamer with parchment paper. Sprinkle the halibut with salt and place in the steamer. Cover the steamer and set it over the pot of boiling water. Steam until the fish is cooked through and tender, 6 to 7 minutes.
- Transfer the fillets to shallow bowls and top each serving with about 1/2 cup of the coconut sauce. Garnish with a cilantro sprig and serve.
- Cook's Note: Cod or sea bass can be substituted for halibut.
STEAMED HALIBUT WITH SOTHY
Steps:
- For the sothy: In a large saucepan heat the vegetable oil over medium high heat. Add the shallots and onion and saute until lightly browned, about 5 minutes. Reduce the heat to medium add the ghee, garlic, ginger, and chile cook for 2 to 3 minutes until fragrant. Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes. Pour in the fish stock, coconut milk, tomatoes, and kosher salt. Cook sauce, uncovered, for 15 minutes. Reduce the heat to low and add the lime juice and cream. Keep warm until ready to serve.
- For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain. In a large pot of boiling, salted water cook the rice for 6 minutes.
- Strain the rice and keep warm.
- For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water. Bring water to a boil over high heat. Line the bottom of the steamer basket with the orange slices. Season the halibut with salt and pepper and arrange on top of the orange slices. Place the basket on top of the pot, cover, and steam for 8 minutes.
- Serve the halibut with the rice and Sothy on the side.
STEAMED HALIBUT FILLETS WITH SCALLION GINGER VINAIGRETTE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the scallions, ginger, parsley, garlic, oil, vinegar, lemon juice, mustard, salt and pepper to taste in a food processor or blender. Blend until the herbs are finely chopped. But the ingredients should retain some texture.
- Add the quartered egg and process briefly until coarsely blended.
- Pour water into the bottom of a steamer. Season the fillets with salt and coarsely ground pepper. Place them on a steamer rack. Lay one lemon slice over each fillet. Cover, bring the water to a boil and steam for 3 to 4 minutes. Do not overcook.
- Transfer the fish fillets to a serving plate and place some sauce over them. The dish can be served cold or at room temperature. Serve over a bed of sauteed spinach leaves.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 678 milligrams, Sugar 2 grams, TransFat 0 grams
STEAMED HALIBUT
We loved this recipe with halibut steaks. You can also make it with salmon steaks or Pacific cod. Serve this healthful, clean-tasting main dish with asparagus; try cooking it in the second layer of the steamer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 252 g, Protein 47 g, SaturatedFat 2 g
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-STEAMED HALIBUT WITH DILLED CARROTS
Categories Fish Steam Low Fat Quick & Easy Halibut Carrot Sake Healthy Dill Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Spray steamer rack with nonstick spray. Sprinkle both sides of halibut with salt and pepper, then sprinkle top of fillets with 2 teaspoons dill; place fish on prepared steamer rack.
- Combine sake and onion in large pot; bring to boil. Continue to boil 2 minutes. Add carrots and garlic to pot; return to boil. Place steamer rack with fish over liquid in pot. Cover pot tightly and steam fish until just opaque in center, about 8 minutes. Transfer fish to platter. Cut each fillet crosswise in half; cover with foil. Discard onion. Using slotted spoon, transfer carrots and garlic to small bowl; mix in butter and remaining 2 teaspoons dill. Season with salt and pepper. Spoon carrots alongside fish on platter. Boil liquid in pot until reduced to 6 tablespoons, about 3 minutes. Pour over fish and carrots.
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SAKE-STEAMED HALIBUT WITH GINGER AND CABBAGE - FOOD & …
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5/5 Total Time 1 hrServings 8Published 2013-12-07
- 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 and pepper. 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 and pepper. 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.
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