Back to our friend Ching-He Huang, her recipes are simple, quick, flavorful and healthy. And exactly as she describes it in her book– It's easy to make, nutritious and fuss-free. The hardest part is getting your hands on the freshest-possible fish.
After making this dinner my husband insisted I get down to blogging it immediately to share it!
Prep time: 10 minutes
Cook in: 10 minutes
2 6–7 oz fillets of Halibut
Sea salt and ground white pepper
1 tbsp Shaohsing rice wine or dry sherry
1 tbsp of peeled and grated fresh ginger
1 tbsp of light soy sauce to taste
1 tbsp cornstarch mixed with 1 tbsp water
For the sauce
1 tbsp of peanut oil
3 cloves of garlic, crushed
1 red chili, finely chopped
Large bunch of cilantro
Large handful of spinach leaves
7 tbsp of cold vegetable stock
- Place the fish fillets on a heatproof plate that will fit inside a bamboo steamer. Season the fish with salt and pepper, drizzle over the rice wine or sherry, and rub the grated ginger over the flesh of the fish.
- Put the plate inside the steamer and cover with the lid. Set the seamer over a wok or saucepan filled with boiling water (making sure the bottom of the steamer does not touch the water). Steam for 10 minutes over high heat, or until the flesh of the fish flakes easily to the point of a knife. Keep the fish warm in the steamer until ready to serve.
- Meanwhile, place all ingredients for the sauce in a blender and blitz together, then set aside.
- Heat a small wok or saucepan over high heat and pour in the sauce, then season to taste with the soy sauce. Bring sauce to simmer, add the cornstarch paste and stir until thickened, then remove from the heat. Transfer the halibut fillets to individual plates, pour over the sauce and serve with sautéed shitake mushrooms and bok choy over a bed of jasmine rice.