Steamed Halibut Fillets, Chinese Style Recipe

Name: Steamed Halibut Fillets, Chinese Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup thinly sliced scallion; 1/4 cup soy sauce; 2 tablespoons rice-wine vinegar (available at Asian markets) or white-wine vinegar; 1 (1 1/2-inch) piece peeled fresh gingerroot, cut into very fine julienne strips; 2 tablespoons vegetable oil; 1 tablespoon Asian sesame oil, plus 1 teaspoon for drizzling the fish; 2 teaspoons sugar; 2 garlic cloves, minced and mashed to a paste with a pinch of salt; 1/4 to 1/2 teaspoon dried hot red pepper flakes, or to taste; 4 (6-ounce) Pacific halibut fillets, skinned

Servings: persons

1
In a bowl, whisk together the scallions, soy sauce, vinegar, gingerroot, vegetable oil, 1 tablespoon of the sesame oil, sugar, garlic paste, and red pepper flakes.
2
Season with salt and pepper, to taste.
3
In a shallow dish, arrange the halibut fillets in 1 layer, pour the soy sauce mixture over them, and let the fish marinate, covered and chilled, for 30 minutes.
4
Arrange a steamer or baking rack in a wide deep kettle and add water to the kettle to reach just below the steamer rack.
5
Put a plate, such as a glass pie plate, at least 1-inch smaller in diameter than the steamer on the rack and place the fish on top.
6
Bring the water to a boil.
7
Pour the marinade over the fish.
8
Steam the fish, covered, over the boiling water until it just flakes, about 12 minutes, and with oven mitts, remove the steamer from the wok.
9
Transfer the fillets carefully to a heated platter and drizzle them with the remaining 1 teaspoon sesame oil and the sauce remaining on the plate.

140

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/2 cup thinly sliced scallion, 1/4 cup soy sauce, 2 tablespoons rice-wine vinegar (available at Asian markets) or white-wine vinegar, 1 (1 1/2-inch) piece peeled fresh gingerroot, cut into very fine julienne strips, and more.

Yes, Steamed Halibut Fillets, Chinese Style 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.

That's it — enjoy your meal!

Steamed Halibut Fillets, Chinese Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions