EATS: Steamed Halibut + Ginger Garlic Sauce

When you see the ingredient list for the steamed halibut with ginger garlic sauce it may seem little intimidating but don’t be fooled. This dinner recipe is so simple, it just takes a little prep. It should take you under 45 minutes to create the steamed halibut and ginger garlic sauce from start to finish. To complete your meal serve with white rice or a wasabi mashed potato. I really enjoy the Asian leaning flavors in this dinner recipe. The fresh grated ginger gives it that zesty zip that sort of surprises you—in a good way!—when you take the first bite. The fish is steamed and the sauce is loaded with fresh ingredients and healthy fats making the steamed halibut with ginger, garlic sauce a clean recipe and a great go to dinner menu item. The bright flavors and the colorful red peppers contrasting against the scallions and yellow sauce make an impressive presentation. So, dive into the weekend with this seafood recipe. Let me know in the comments below what you think.

Steamed Halibut Ingredients

• 5 (approximately) 4 oz pieces (total 1 1/2 pound) of Halibut, skin off

• 1 Tablespoons high temperature oil (avocado or grapeseed)

• 1 clove garlic, minced

• 1 teaspoon fresh ginger, grated

• 1/4 red pepper, julienned

• 4 Tablespoon Shaoxing wine divided 2 Tablespoons for sauce + 2 Tablespoons for fish

• 1/4 teaspoon sugar

• 1/2 teaspoon Kosher salt

• 1 pinch fresh ground white pepper

• 1 1/2 cups water with 2 Tablespoons cornstarch dissolved into it

• 1/2 teaspoon sesame oil

• 3 scallions/green onion, thinly cut into small round slices

Steamed Halibut + Ginger Garlic Sauce Instructions

• Prepare steamer.

• Sprinkle Shaoxing wine and salt on both sides of piece of halibut

• Place fish in steamer over medium heat, covered. Place fish in steamer. Cook all until fish is opaque approximately 12-15 minutes depending on thickness.

  Steamer Tip: place the fish on a plate to prevent the fish from directly sticking to the steamer pan.

• While fish is steaming, prepare the sauce. On medium high heat in a large sauté pan, place oil. When the oil is hot sauté, the garlic, ginger, scallion, and red pepper until aromatic.

• Add salt, white pepper, and sugar. Immediately add the water with dissolved cornstarch. Stir and reduce heat to low simmer. Sauce will start to thicken up. Finish with sesame oil.

• Remove fish from steamer (be careful steam is hot) and place on serving platter.

• Pour sauce evenly over the fish and serve with white rice (or your preferred side dish)