Steamed Halibut with Ginger and Aromatic Oil

Ingredients

Serves : 2

For the Fish

• 2 Canadian Halibut Fillets
• 1 tbsp Shaoxing wine (or dry sherry)
• ½ tsp salt
• 3 Spring Onions, finely julienned (reserve half for garnish)
• 5 cm fresh Ginger, peeled & julienned into matchsticks
• 1 small Red Chili, thinly sliced (optional, for heat & colour)
• 2 Garlic cloves, thinly sliced
  

For the Sauce

• 3 tbsp Light Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Dark Soy Sauce (for depth & colour)
• ½ tsp Sugar
• 2 tbsp Water or Light Chicken Stock

For the Finishing Oil

• 2 tbsp Confit Crispy Garlic and Onion Oil

Instructions

1. Prepare the fish: Pat halibut fillets dry. Rub lightly with Shaoxing wine and salt. Set aside.
2. Scatter half the ginger and half the spring onions on a heatproof plate.
3. Place halibut fillets on top, then scatter with remaining ginger.
4. Place the fish into a steamer basket over simmering water.
5. Steam for 8–10 minutes (depending on thickness), until the flesh just flakes but remains moist.
6. While the fish steams, whisk together light soy, dark soy, rice vinegar, sugar, and water/stock in a small bowl.
7. Warm gently in a small pan, then set aside.
8. Heat neutral oil in a small pan.
9. Remove from heat, add garlic and chili, and stir until lightly golden and fragrant (10–15 seconds).
10. Stir in sesame oil.
11. Once halibut is cooked, pour the warm soy sauce mixture over the fillets.
12. Top with julienned spring onions and coriander.
13. Drizzle hot aromatic oil over the top —  it should sizzle on contact, releasing fragrance.
14. Sprinkle with sesame seeds, if using.
    
    

Recipe Inspiration here