Sake-Steamed Halibut With Ginger & Cabbage Recipe

Name: Sake-Steamed Halibut With Ginger & Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup thinly shaved cauliflower; 1/2 cup juice from a jar pickled ginger; 2 tablespoons unsalted butter; 2 tablespoons canola oil; 2 lbs green cabbage, shredded; 2 large leeks, white parts only, cut into 2-by-1/2-inch matchsticks; 4 inches piece peeled fresh ginger, cut into fine matchsticks; salt; fresh ground white pepper; 1 pinch crushed red pepper flakes; 1 cup sake; 8 skinless halibut fillets (4 pounds); 2 scallions, white parts only, thinly sliced and separated into rings

Servings: persons

1 cup thinly shaved cauliflower
1/2 cup juice from a jar pickled ginger
2 tablespoons unsalted butter
2 tablespoons canola oil
2 lbs green cabbage, shredded
2 large leeks, white parts only, cut into 2-by-1/2-inch matchsticks
4 inches piece peeled fresh ginger, cut into fine matchsticks
salt
fresh ground white pepper
1 pinch crushed red pepper flakes
1 cup sake
8 skinless halibut fillets (4 pounds)
2 scallions, white parts only, thinly sliced and separated into rings

1
Soak the cauliflower in the ginger juice at room temperature for 1 hour.
2
Drain.
3
Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
4
Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
5
Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
6
Divide the sake between the skillets and bring to a boil.
7
Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
8
Cover and cook over high heat until the fish is firm, about 10 minutes.
9
Transfer the halibut and vegetables to shallow bowls.
10
Garnish with the shaved cauliflower and sliced scallions and serve.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup thinly shaved cauliflower, 1/2 cup juice from a jar pickled ginger, 2 tablespoons unsalted butter, 2 tablespoons canola oil, and more.

Yes, Sake-Steamed Halibut With Ginger & Cabbage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sake-Steamed Halibut With Ginger & Cabbage

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