Chinese · beginner
Cantonese Ginger-Scallion Steamed Halibut
Delicate halibut fillets gently steamed and finished with fresh ginger, scallions, soy sauce, and a pour of hot oil to unlock maximum flavor.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the halibut fillets thoroughly dry with paper towels and place them on a heatproof steaming dish.
- 02
Distribute half of the ginger matchsticks over top of the fish fillets and drizzle with 1 tablespoon of chicken stock.
- 03
Set up a steamer over boiling water. Place the dish inside, cover tightly, and steam over medium-high heat for 7 to 8 minutes until fish is opaque and flakes easily.
- 04
Carefully remove the dish from steamer and tilt to pour off excess watery broth.
- 05
Top the steamed fish with raw shredded scallions, remaining ginger matchsticks, and sliced red chili.
- 06
Drizzle the soy sauce and remaining 2 tablespoons of chicken stock around the fish base.
- 07
Heat vegetable oil and sesame oil in a small pan until smoking hot, then carefully pour the hot oil directly over the scallions and ginger to sizzle. Serve immediately.
A LITTLE KITCHEN KNOW-HOW
Hot Oil Sizzling
Pouring smoking oil over raw aromatic garnishes to flash-cook them and release aromatic compounds directly onto a dish.
Notes from the kitchen
- Pouring hot oil over raw aromatic herbs releases essential oils instantly without overcooking the fish.
- Adjust steaming time based on thickness: allow roughly 8 minutes per inch of fish thickness.
- Original home-cooking adaptation inspired by Chinese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
