Steamed Halibut with Ginger

This steamed halibut with ginger and scallions is drizzled with a mix of soy , sherry and vegetable oil , then sprinkled with green onions. Quick, easy, healthy and really satisfying weekday dinner.

INGREDIENT

2 tablespoons soy

2 tablespoons dry sherry or Shaoxing rice wine

2 teaspoons vegetable oil

3/4 pound fillet of halibut or other white fish like cod or snapper, skinless if desired

1/2 teaspoon salt

2 tablespoons grated or grated fresh ginger

2 tablespoons light oil

3 tablespoons chopped green onions

INSTRUCTIONS

1.In a small bowl, combine the soy , sherry, and vegetable oil and blend well.

2.TEST TIP: Once the cooking starts, the fish will close very quickly. Prepare your fish sauce, tongs, and serving plate before you begin cooking.

3.Fill rock bottom of the steamer or pan with about 10 cm of water. Place the steamer basket over the water.

4.Arrange the fish, skin-side down, on a plate that matches inside the steamer. (If you've got quite one piece of fish, leave some space between them.) Season the fish with a pinch of salt, then spread the ginger over the fish.

5.Place the plate during a basket or on a rack and convey the water to a overboil high heat.

6.When the steam is flowing well, adjust the warmth to take care of a good flow and canopy the steaming basket with the lid. Cook until the fish is opaque everywhere when checked at the thickest, 6 to 12 minutes, counting on the thickness of the fish. close up the warmth and leave the fish within the steamer.

7.In a small skillet or skillet over medium-high heat, heat oil until hot but not steaming, about 1 minute.

8.Carefully transfer the fish to a plate, reserving any liquid. Quickly pour the soy mixture over the ginger-coated fish and sprinkle the green onions over the ginger. Slowly pour the recent oil over the fish. Serve immediately.