As you can tell from my posts, I love all fish and seafood. I have lots of favorites…one of them being halibut. Noticing fresh halibut in stores the last few weeks, I have been so tempted to buy some. But, as we have been trying to tighten the old belt lately, I resisted due to the $14.99 per pound price tag. This weekend, however, while I was shopping at Sprouts, I saw some very fresh looking halibut advertised for $8.99 per l –b. Ah hah! I could no longer resist and picked out a nice thick fillet to prepare that evening.
While I have tried many different preparations for this fish, I always come back to my tried and true favorite, Asian Steamed Halibut.
Back in my 20’s when I was just beginning to get the cooking bug, my friend and I had a dish similar to this at PF Changs. Hello food orgasm! We loved it, and came very close (if not right on) to replicating it at home. It has been a favorite ever since. It is also a pretty fool proof method of cooking the fish, as it stays moist and very flavorful, without risk of getting tough and overcooked.
1/4 cup low sodium soy sauce
3 Tbsp. sake
1 1/2 Tbsp brown sugar
1-2 tsp. minced fresh ginger
1 lb fresh halibut fillet
chives, shallots and cilantro for garnish and extra flavor
I put all of the ingredients in a wide shallow bowl and put the halibut in to start “marinating.” Get a pan with steamer insert prepared on the stove. When water starts boiling, put the whole bowl of halibut +ingredients into the steam basket (including bowl as you want it to steam in the sauce.) Steam for 10- 15 minutes, or until fish is flaking easily with fork.
I serve this on top of rice of noodles to soak up some of the flavorful sauce. This time I used the Pasta Slim noodles from the sample that Wildwood sent me a few weeks ago. Steamed snap peas and shitake mushrooms on the side and it was just like I remembered – sitting in the restaurant 10 + years ago.
We had this meal with a bottle of the Kono Baru Unoaked Chardonnay from 2006. I reviewed this wine last summer, and enjoyed it again just as much. I probably would have had a better food/wine pairing for this delicious and tropical chardonnay, but we had opened it to sip earlier in the afternoon, and wanted to finish the bottle with dinner. If you like a nice medium bodied chard without the wood, this is it. There probably isn’t any more of the 2006, but later vintages should be just as good.