Steamed Halibut With Sothi Food

STEAMED HALIBUT WITH GINGER

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.

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.

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.

SAUTEED HALIBUT WITH LOBSTER RISOTTO AND FOIE GRAS BUTTER

Steps:

• For the Risotto: In a medium saucepot, saute onions in olive oil on low heat until translucent and tender. Add rice and stir until coated with oil. Add wine and continue to stir until the rice has absorbed most of the wine. Add lobster broth 1/2 cup at a time, while constantly stirring. When the rice is almost tender, add cooked lobster meat, butter, and cheese. Season with salt and pepper, to taste. Set aside.
• For the Foie Gras Butter: Place wine, shallot, thyme, bay leaves, and peppercorns in a saucepot and bring to a boil. Reduce until almost dry. Add cream and reduce by 1/2. Over a medium flame, slowly add butter while constantly whisking until all the butter is emulsified. Be careful not to boil. In a separate pan, sear diced foie gras until evenly browned. Whisk rendered foie gras and rendered fat slowly into the spice-butter mixture. Salt and pepper to taste. Set aside.
• Melt 2 tablespoons butter in a pan, and then add the chanterelle mushrooms. Cook until almost tender. Add corn and cook until tender. Season with salt and pepper, to taste.
• Saute halibut in olive oil in frying pan until cooked. Season with salt and pepper.
• When plating this dish, place a generous spoonful of the lobster risotto in the center of the plate. Place the halibut on top of the risotto. Ladle 2 ounces of foie gras butter around the fish and risotto. Sprinkle the vegetable mixture around the fish and risotto. Garnish with cherry tomatoes.

HALIBUT MIRO

Steps:

• Boil rice in chicken stock for 25 minutes. Add manchego cheese, stir quickly. Turn off flame and let it sit.
• Roasted Bell Pepper Sauce: Roast bell peppers. Saute shallots, garlic and diced bell peppers in butter. Add 1 pint of white wine, reduce. Puree.
• Fish Lightly cover both sides with flour, salt and pepper. Sear each side quickly in a very hot pan. Place rice in middle of plate. Place fish on top of rice and pour sauce around outer edge. Sprinkle with lemon juice.

STEAMED HALIBUT WITH CHILI LIME DRESSING

Steps:

• For the Dressing.
• Combine the ingredients in a blender and puree until smooth.
• Taste and adjust seasoning.
• For the Fish.
• Steam the filets for 9 to 11 minutes.
• Fan out tomato and cucumber slices on serving platter or on four individual plates.
• Place steamed fish on top of tomato and cucumber.
• Drizzle dressing over fish.
• Rough chop herbs and scatter over the dressed fish.
• Garnish, if you like, with fried shallots and pickled red chilis.
• Note: To fry shallots, thinly slice them and stir fry in hot oil in a wok till they are golden brown--drain on a paper-towel covered rack and serve as a crispy garnish.

SAKE-STEAMED HALIBUT WITH GINGER & CABBAGE

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.

STEAMED HALIBUT WITH LEMONGRASS & GINGER

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.