The season for fresh Halibut has begun here in British Columbia. Being from the east coast I’ve grown up with a love of fresh, locally caught seafood. If you’re also a seafood fan please make sure that you choose your seafood wisely. In BC check out the OceanWise list to ensure that you’re eating clean, sustainable seafood. The inspiration from this recipe came from the Eating Well website.
I had never steamed fish before trying out this recipe. Wow, it’s a keeper!
- a beautiful piece of Halibut (any flaky white fish will work). I am terrible at quantities of seafood, so I used approx, 2 large servings.
- thick slices peeled fresh ginger
Bring a couple of inches of water to boil in a pot. If you have a bamboo steamer, use the pot you usually use with that. I have a pot insert so that seemed to work well. Place the fish into the steamer skin side down. Place the slices of ginger over the fish (if you love ginger – use a lot, and if you don’t love ginger – just a little will do!). Cover and steam for about 7 minutes for each inch of thickness of the fish.
While the fish is steaming you can whip up some sesame, soy and ginger sauce.
- 2 Tbsp minced peeled fresh ginger
- 2 Tbsp chopped garlic
- 2 Tbsp cup sesame seeds
- 1 tablespoon grapeseed oil
- 1 tablespoon toasted sesame oil
- 2 Tbsp Gluten-Free soy sauce
- 2-3 green onions, thinly sliced, for garnish
Combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
That’s it! I served my fish on a bed of Arugula and Pea Shoots with baked yam fries. Soo good!