“Let’s travel with these flavours coming from China, with a traditional recipe for sustainable halibut (or any other firm white fish such as cod, hake or haddock).”
(Malaysia)
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Prep time
20 mins
Cooking Time
15 mins
Serves
2
Ingredients
- 400g MSC certified halibut fillet (or firm hake medallions)
- 500ml water, salted with 10g salt
- 3 mushrooms, sliced
- Goji berries, soaked
- 2 spring onions, chopped
- 50g shredded ginger
- 80ml Chinese rice wine
- 30ml water
- 100g steamed fish soy sauce
- 15g sugar
- Shredded spring onion
- Spring onion oil to drizzle
- Coriander
* NB. If you can't find spring onion oil, you can try with sesame or olive oil as in the video.
Method
- Slice the fish fillets into 45 degree pieces.
- Soak the sliced fish in the salted water for 10-15 minutes, then pat them dry.
- Place the mushroom slices, goji berries, shredded ginger and spring onion onto the fish.
- Pour the Chinese rice wine, steamed fish soy sauce and sugar into 30ml water and mix well.
- Place the fish on a plate and pour the rice wine mixture over it.
- Steam the fish for 8 minutes at a high temperature. Turn off the heat, keep the fish covered but let it rest in the steam for 2-3 minutes.
 | Chef Naledi's Tip: The ideal stay-in-date-night dish. Substitute rice wine with dry white wine and incorporate brown mushrooms for an added earthy flavour. |
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