Sake Steamed Halibut With Ginger Cabbage Recipes

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STEAMED HALIBUT WITH GINGER



Steamed Halibut with Ginger image

If you're looking for quick, easy, and healthy weeknight inspiration, give this steamed halibut with ginger a whirl.

Provided by Nancie McDermott

Categories     Mains

Time 20m

Number Of Ingredients 8

2 tablespoons soy sauce
2 tablespoons dry sherry or Shaoxing rice wine
2 teaspoons sesame oil
3/4 pound halibut fillets or another white fish such as cod or snapper (skinned if desired)
1/2 teaspoon table salt
2 tablespoons shredded or grated fresh ginger
2 tablespoons mild vegetable oil
3 tablespoons thinly sliced scallion

Steps:

  • In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well.☞TESTER TIP: Once you begin cooking, this fish comes together very quickly. Have ready your sauce, tongs, and serving plate for the fish before you start cooking.
  • Fill the base of a steamer pan or a wok with about 4 inches (10 cm) of water. Place the steamer basket over the water.
  • Arrange the fish, skin-side down, on a plate that will fit inside the steamer. (If you have more than 1 piece of fish, leave a little space between them.) Lightly season the fish with the salt and then scatter the ginger over the fish.
  • Place the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.
  • When the steam is flowing well, adjust the heat to maintain an even flow, and cover the steamer basket with its lid. Cook until the fish is opaque throughout when checked at the thickest part, 6 to 12 minutes, depending on the thickness of the fish. Turn off the heat and leave the fish in the steamer.
  • In a small pan or skillet over medium-high heat, warm the vegetable oil until it is hot but not smoking, about 1 minute.
  • Carefully transfer the fish to a platter, leaving any liquid behind. Quickly pour the soy sauce mixture over the ginger-covered fish, and scatter the scallion on top of the ginger. Slowly drizzle the hot oil over the top of the fish. Serve right away.

Nutrition Facts : ServingSize 1 portion, Calories 363 kcal, Carbohydrate 4 g, Protein 37 g, Fat 20 g, SaturatedFat 3 g, TransFat 0.1 g, Cholesterol 63 mg, Sodium 1269 mg, Fiber 0.5 g, Sugar 0.4 g, UnsaturatedFat 15 g

SAKE-STEAMED HALIBUT WITH DILLED CARROTS



Sake-Steamed Halibut with Dilled Carrots image

Categories     Fish     Steam     Low Fat     Quick & Easy     Halibut     Carrot     Sake     Healthy     Dill     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
2 10- to 12-ounce halibut fillets (each about 1 1/2 inches thick)
4 teaspoons chopped fresh dill
1 750-ml bottle sake
3 1/2-inch-thick onion slices
2 cups thinly sliced peeled carrots
2 garlic cloves, peeled, halved
1 teaspoon butter

Steps:

  • Spray steamer rack with nonstick spray. Sprinkle both sides of halibut with salt and pepper, then sprinkle top of fillets with 2 teaspoons dill; place fish on prepared steamer rack.
  • Combine sake and onion in large pot; bring to boil. Continue to boil 2 minutes. Add carrots and garlic to pot; return to boil. Place steamer rack with fish over liquid in pot. Cover pot tightly and steam fish until just opaque in center, about 8 minutes. Transfer fish to platter. Cut each fillet crosswise in half; cover with foil. Discard onion. Using slotted spoon, transfer carrots and garlic to small bowl; mix in butter and remaining 2 teaspoons dill. Season with salt and pepper. Spoon carrots alongside fish on platter. Boil liquid in pot until reduced to 6 tablespoons, about 3 minutes. Pour over fish and carrots.

STEAMED GREEN CABBAGE WITH HALIBUT FILLET



Steamed Green Cabbage with Halibut Fillet image

Gently steamed with butter, green cabbage turns into a tender bed of leaves for a halibut fillet, which is cooked directly on top. Preparing everything together in a single pan makes the halibut aromatic and moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1/2 cup water
3 tablespoons unsalted butter
1 small head green cabbage (about 2 1/2 pounds), quartered, cored, and cut into 1-inch pieces (8 cups)
Coarse salt and freshly ground pepper
2 tablespoons chopped fresh dill
4 halibut fillets (6 ounces each), skinned
Garnish: dill sprigs

Steps:

  • Heat water and butter in a large, heavy saucepan over medium heat until butter melts. Add cabbage, and season with salt and pepper. Cover, and steam, stirring occasionally, until cabbage is tender, about 25 minutes. Stir in dill.
  • Season halibut on both sides with salt and pepper. Arrange fish on top of cabbage in a single layer. Cover, and steam until cooked through, about 6 minutes. Season with pepper. Garnish with dill.

Nutrition Facts : Calories 308 g, Cholesterol 77 g, Fiber 5 g, Protein 38 g, SaturatedFat 6 g, Sodium 266 g

HALIBUT WITH GINGER & GARLIC



Halibut With Ginger & Garlic image

Make and share this Halibut With Ginger & Garlic recipe from Food.com.

Provided by Bergy

Categories     Halibut

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs halibut fillets, four 1 inch thick fillets
1 small onion, minced
2 green onions, white part and 1 inch of the green
5 garlic cloves, minced
2 tablespoons fresh ginger, minced
1/4 teaspoon dried chili pepper flakes (or to taste more or less)
1/4 cup dry white wine
1/8 teaspoon sugar substitute or 1/8 teaspoon sugar
1/2 cup low-fat chicken broth or 1/2 cup vegetable broth

Steps:

  • Spray a non stick skilled with veggie oil and heat until very hot but not smoking.
  • Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute.
  • Reduce heat and flip the fish add wine sugar& broth.
  • Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork.
  • Serve with some of the onions.
  • and sauce over the fish.

SAKE-STEAMED HALIBUT WITH GINGER & CABBAGE



Sake-Steamed Halibut With Ginger & Cabbage image

Grace Parisi does it again! :) She steams delicate halibut with cabbage that has been sauteed with ginger and leeks until soft & buttery and a bit spicy. F&W Magazine, March 2009 edition. Healthy and delicious! It is suggested that with an earthy, fragrant dishes like this one are lovely with sake - two good choices are the Otokoyama "Man's Mountain" and the Tamanohikari "Brilliant Jade." One serving: 327 cal,

Provided by Manami

Categories     Halibut

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 cup thinly shaved cauliflower
1/2 cup juice from a jar pickled ginger
2 tablespoons unsalted butter
2 tablespoons canola oil
2 lbs green cabbage, shredded
2 large leeks, white parts only, cut into 2-by-1/2-inch matchsticks
4 inches piece peeled fresh ginger, cut into fine matchsticks
salt
fresh ground white pepper
1 pinch crushed red pepper flakes
1 cup sake
8 skinless halibut fillets (4 pounds)
2 scallions, white parts only, thinly sliced and separated into rings

Steps:

  • Soak the cauliflower in the ginger juice at room temperature for 1 hour.
  • Drain.
  • Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
  • Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
  • Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
  • Divide the sake between the skillets and bring to a boil.
  • Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
  • Cover and cook over high heat until the fish is firm, about 10 minutes.
  • Transfer the halibut and vegetables to shallow bowls.
  • Garnish with the shaved cauliflower and sliced scallions and serve.

Nutrition Facts : Calories 589.3, Fat 15.9, SaturatedFat 3.4, Cholesterol 138.2, Sodium 250.5, Carbohydrate 11.9, Fiber 3.4, Sugar 5.3, Protein 87.4

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