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 GINGER SAUCE RECIPE
Steaming is an easy and gentle way of cooking without adding fat. It also brings out delicate flavors that are often lost with other methods of cooking.This steamed halibut is a good example. The addition of a few lemon slices and sprigs of cilantro enhances the flavor of the fish without masking it.Watch the steaming time so the fish doesn't overcook and become dry.Surround the cooked fish with the vegetables and sauce and you'll have a good, quick meal.
Provided by Donna Deane
Categories MAINS, HEALTHY, FAST, EASY, FISH & SHELLFISH, STOVETOP
Time 30m
Yield Serves 2
Number Of Ingredients 13
Steps:
- Combine the ginger, soy sauce, rice vinegar, water, sugar, garlic and sesame oil in a small bowl, then set them aside while you prepare the fish and vegetables.
- Place the carrots in the top of a steamer over simmering water. Steam the carrots 5 minutes. Push the carrots to one side of the steamer and add the halibut steaks and mushrooms. Place the lemon slices and sprigs of cilantro on top of the fish. Put the cover back on the steamer and steam the fish another 5 to 8 minutes.
- After 5 minutes, check to see if the fish is done: Pierce the center of each steak with a knife or fork and pull it open slightly; the flesh should be opaque and moist. If the fish is done, remove it to a platter, cover and keep warm.
- Add the bok choy to the steamer and cook until it's limp yet tender, 3 to 4 minutes. Remove the vegetables from the steamer. Arrange the fish and vegetables on serving plates and spoon a little of the ginger soy sauce over the top.
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
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 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.
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