Steaming a fish, like Halibut, has some distinct advantages – you can cook it precisely without using any oil or on a grill or flat-top – and all you taste is the delicate nuance of the fish – no distraction. Perfection!
Preparation time: 15 minutes
Cooking time: About 10 minutes
1/2 cup teriyaki sauce – most brands are OK – watch the salt content!
1/2 cup chicken or vegetable stock or broth
2 Tbsp honey or corn syrup
2 Tbsp fresh lime juice
1 Tbsp Asian-style chili sauce, to taste
1 Tbsp cornstarch
1 Tbsp vegetable oil
1/2 medium red bell pepper, cut into small cubes
1 garlic clove, finely chopped
2 tsp finely chopped fresh grated ginger
1 small, ripe mango, peeled and cut into small cubes
4 (5 to 6 oz.) halibut fillets
2 green onions, thinly sliced
The side – we prepped a 1/2 cup of cooked Basmati Rice – the perfect compliment to this dish.
The sauce – Place the first 6 ingredients in a bowl and whisk until the cornstarch is dissolved.
Heat the oil in small pot set over medium-high.
Add the bell pepper, garlic and ginger and cook 2 minutes. Pour in the Teriyaki sauce mixture, bring to a simmer, and simmer 1 minute until lightly thickened. Be careful not to burn the garlic – burnt garlic changes everything!
Stir in the mango, turn the heat to low, cover and set aside the sauce until needed.
The Fish – Get out a large bamboo or stainless steel steamer. We used a steel one and used some parchment paper in a perfectly cut ring (of paper) in the bottom with around 10 pin holes punched in the paper.
Set the halibut in the steamer.
Cover the steamer, set over simmering water, and steam until the fish is just cooked through, about 5 minutes.
Plate the fish on top of the rice pilaf – top with sauce, sprinkle with green onion, and serve.
It’s delicious, it’s healthy and it has a zesty chili kick that you can regulate entirely to taste. Enjoy! Thanks to Eric Akis at the Times Colonist for this great recipe.
Click on the photo below for the bigger view.