Steamed halibut


  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry or Shaoxing rice wine
  • 2 teaspoons sesame oil
  • 3/4 pound halibut fillets or another white fish such as cod or snapper skinned if desired
  • 1/2 teaspoon table salt
  • 2 tablespoons shredded or grated fresh ginger
  • 2 tablespoons mild vegetable oil
  • 3 tablespoons thinly sliced scallion


    step 1

    In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well

    step 2

    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.

    step 3

    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.

    step 4

    Place the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.

    step 5

    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

    step 6

    In a small pan or skillet over medium-high heat, warm the vegetable oil until it is hot but not smoking, about 1 minute.

    step 7

    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.