Wednesday, May 5, 2010

Oven-steamed halibut with ginger and scallion

oven-steamed halibut with ginger and scallion

As requested by Henky O, I'm posting the recipe for my oven steamed halibut. Henky saw my post about my home-made dinner and asked me for the recipe.

The key for this dish is the choice of the fish and the soy sauce. I strongly recomend fresh halibut, because it's low in fat, has mild "clear" taste, fleshy and silky. Don't ever use frozen "seelachs", it will only ruin this dish. This is because steaming fish is a tricky method to cook fish; If the fish is fresh, it will bring out all the goodness of the fish, but if the fish is frozen or spoiled, I bet you will smell the infamous fishy smell that those who hates seafood surely know about. So be sure to choose a fresh piece of halibut.

For the soy sauce, I use a Chinese brand called "Ha Day". It's not the best soy sauce out there, but it's the one I can get in an Asian grocery here in Berlin.

So just for Henky, here it is

Oven-steamed halibut with ginger and scallion

a piece of halibut around 200 gr
1 piece ginger about a thumb, shelled and julienned
1 scallion, washed and julienned
2 Tbs Soy sauce
1 tsp sugar
5 Tbs vegetable oil
a drizzle of sesame oil
1 piece of shitake mushroom (optional), rehydrated and sliced finely

For the sauce:
  • Heat up 5 Tbs vegetable oil in a pan, Once it started to smoke, put in the julienned ginger and scallion.
  • Now you need to be really fast, before the ginger and the scallions wilts, pour in the soy sauce and sugar. Be careful it will sizzle like crazy
  • Stir fry them for 10 seconds and set aside
Oven steaming:
  • Now you can do it like I did and prepare 2 pieces aluminum foil (around 30 cm * 30 cm) and stack them over
  • Put the piece of the fish in the middle of the aluminum foil and finely arrange the shitake mushroom on top of the fish and pour the prepared sauce over the fish
  • If you want your dish to be soup-like add 2 Tbs of water
  • Carefully packed the fish in the aluminum foil to make a packet. You need to fold them really tight, otherwise all the sauce will flow out and you will only get a piece of dry fish without sauce.
  • Put the fish packet into the oven and bake the packet in the pre-heated oven at 220°C for 20 minutes.
  • Open up the packet, drizzle with sesame oil and serve the fish directly on the aluminium foil (Of course with plate underneath). I tried to transfer my fish on a plate for better presentation but in the end I only ruined it.

  • OR ... you can put the fish with the sauce on a heat-resistance plate and steam it.

steamed halibut

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