Recipe

		Steamed Halibut with Ginger, Garlic, Sesame Oil & Soy Sauce
		Serving Size - 7
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

1 lb fish fillet - (about 1" to 1 1/2" thick)

1 piece ginger - (1" long)

4 garlic cloves - (to 6)

1 green onion

1/4 cup soy sauce

1 tsp sesame oil

1/2 tsp powdered dried red chilli

1/2 tsp rice vinegar

2 tsp Sugar

Place the fish in a 2- to 3-inch deep heat-proof serving dish that fits inside the rack of a stacked steamer. If you do not have a steamer, use a pot large enough and deep enough to accommodate the dish for steaming. Peel the ginger and slice into thin pieces. Stack several pieces at a time and cut into fine slivers. Peel the garlic cloves and slice into thin oval pieces. Arrange both evenly over the fish. Cut the green onion into 2-inch segments, using both the white and most of the green parts. Then cut each segment lengthwise into fine slivers. Set aside. In a small bowl, combine the soy sauce, sesame oil, powdered chili, vinegar and Sugar. Stir well to blend. Spoon over the fish without dislodging the garlic and ginger. Bring 2 inches of water to a boil in a steamer pot before placing the dish holding the fish on a rack above it. Or, if substituting with a large pot, fill with 1 to 1 1/2 inches of water, place a trivet, inverted bowl, or a vegetable steamer rack with the handle removed, inside the pot to lift the dish holding the fish from the bottom of the pot. Bring to a boil, then cover and steam over medium heat for about 10 minutes. (Steaming time will depend on the thickness of the fillet.) Then reduce heat to low, lift the cover and wait for the hot burst of steam to dissipate before sprinkling the slivered green onion over the top of the fish. Replace cover, return heat to medium and steam 1 to 2 minutes longer, or until the fish is cooked through.