“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 any similar firm white fillet fish)
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 halibut 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.
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