steamed halibut with sizzling chile-ginger oil

Name: steamed halibut with sizzling chile-ginger oil
Cuisine: Asian, Chinese
Ingredients: 1 bunch green onions, white and light-green parts cut julienne,; dark-green parts reserved; 1 pound halibut fillet, skin on, cut into 4 equal portions; 2 teaspoons Shaoxing rice wine or pale dry sherry; ¼ teaspoon fine sea salt; 2 tablespoons finely julienned fresh peeled ginger; 1 teaspoon red pepper flakes (use less if you want it less hot); 2 teaspoons soy sauce; 2 tablespoons refined coconut oil or peanut oil; 1 tablespoon toasted sesame oil; Leaves (and small, tender stems) from 1 small bunch cilantro, for; garnish

3 steps

I’ve adapted a classic Chinese preparation typically done to a whole bone-in fi sh to fi llets instead. Maybe I don’t get out much, but it’s really exciting when you pour the hot oil over the f i sh and everything crackles and sizzles. This is quick weeknight cooking at its best. Serve with rice and blackened broccolini or cucumber salad. Feel free to substitute Pacif i c cod for the halibut, especially if you’re cooking on a budget.

Updated at: Thu, 17 Aug 2023 07:35:46 GMT

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Ingredients

4 servings

1 bunchgreen onions

white and light-green parts cut julienne

dark-green parts

reserved

1 poundhalibut fillet

skin on, cut into 4 equal portions

2 teaspoonsShaoxing rice wine

or pale dry sherry

¼ teaspoonfine sea salt

2 tablespoonsginger

finely julienned, fresh, peeled

1 teaspoonred pepper flakes

use less if you want it less hot

2 teaspoonssoy sauce

2 tablespoonscoconut oil

refined, or peanut oil

1 tablespoontoasted sesame oil

1 bunchcilantro

Leaves, and small, tender stems, small, for

Instructions

Step 1

Bring 4 inches of water to a boil over high heat in a pasta pot with insert or a saucepan with a collapsible steamer insert. Reduce to a simmer.

Step 2

Lay the dark-green onions in the bottom of the steamer insert. Lay the halibut pieces on the scallions, skin side down. Drizzle the rice wine over the fi llets and sprinkle with the salt. Cover the pot and steam the fi sh until the halibut reaches 120°F in the center, 8 to 10 minutes. (It will continue to cook off the heat.) Transfer the fi sh to a platter. Lay the ginger, light-green onions, and red pepper fl akes on top. Drizzle the soy sauce over the fi llets.

Step 3

Heat a small saucepan over high heat. Add the coconut oil and sesame oil and heat until they shimmer and just start to smoke. Pour this very hot oil over the fi sh. You’ll hear the ginger and green onions sizzle. Garnish with a generous amount of cilantro.