If you like fish or even anything about Chinese food you'll love this recipe.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.

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  • Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.

  • Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.

  • Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts

360.6 calories; protein 48.1g 96% DV; carbohydrates 2g 1% DV; fat 16.8g 26% DV; cholesterol 72.6mg 24% DV; sodium 1908mg 76% DV. Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2009
This was great. Instead of pouring heated oil over the fish at the end, I mixed it with the soy sauce warmed it (not to the point that it smoked) and poured it on once the fish was cooked. I hate it when oil splatters and this avoided that mess. Read More
(52)

Most helpful critical review

Rating: 1 stars
01/14/2011
Caution: First, steam fish, drain plate of water completely, then cut 2" scallion lengthwise very thin, ginger likewise in 2" long thin matchstick size and scatter over fish. Heat oil and pour over scallion, ginger, and fish. NOW pour on soy sauce. Pouring 400+ degree oil into water-based liquid is a recipe for disaster! Read More
(29)
107 Ratings
  • 5 star values: 86
  • 4 star values: 18
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/14/2009
This was great. Instead of pouring heated oil over the fish at the end, I mixed it with the soy sauce warmed it (not to the point that it smoked) and poured it on once the fish was cooked. I hate it when oil splatters and this avoided that mess. Read More
(52)
Rating: 5 stars
01/16/2011
This definitely tasted authentic to me. Very easy to make, and nice flavours. I don't have a bamboo steamer (or any other kind of steamer) so here is what I did- I filled the bottom of a large pot with water, then put a bowl in the water. Then I placed the plate with fish on it on the bowl (about 3cm above the water level) and put the lid on the pot. There you have it, the easiest home made steamer. Read More
(49)
Rating: 5 stars
08/10/2008
This was my most successful fish dish ever. And I tried it for the first time with company who raved. I didn't have a steamer large enough to handle servings for 6. So I improvised with a large deep frying pan with 3" water an ovenproof ramekin in the center to support a Pyrex dish containing the fish and ginger above the water and covering all with a lid. This worked pretty well. Fish was very tasty and juicy. Read More
(48)
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Rating: 1 stars
01/14/2011
Caution: First, steam fish, drain plate of water completely, then cut 2" scallion lengthwise very thin, ginger likewise in 2" long thin matchstick size and scatter over fish. Heat oil and pour over scallion, ginger, and fish. NOW pour on soy sauce. Pouring 400+ degree oil into water-based liquid is a recipe for disaster! Read More
(29)
Rating: 5 stars
09/26/2008
This is so easy to make and tastes delicious. I didn't use the peanut oil due to food allergies - I just used more seasame oil. I wouldn't change a thing with this recipe. What a healthy simple quick dish. Even my picky 5 yr old devoured it and asked for 2nds. My 4 yr old who proclaimed he only will eat salmon also couldn't get enough and said "I guess I like halibut too." For busy moms who are looking for a fresh healthy quick meal - put this one in your recipe box! Read More
(23)
Rating: 5 stars
05/30/2015
As one who is very familiar with Chinese cooking this is excellent and definitely 5 star worthy. Sea bass Halibut Cod or any type of white fish 1" thick minimally will work well with this recipe. How to determine if your fish is cooked: Use a fork to poke the flesh of the fish to see if it separates easily. It should be white and not translucent. When finished place the plate in the kitchen sink. (Why? Because when you pour hot oil over the fish it will splatter all over). As an alternative for steaming put fish on a plate on top of 2 green whole green onions. This will prop the fish up so air flows beneath it put plastic wrap over the fish and then into the microwave oven. Microwave on high for about 5-6 minutes; check for doneness as noted above. Try serving with Stir Fried Snow Peas and Mushrooms from AR for a great low calorie low carb dinner. Family loves this one! Read More
(17)
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Rating: 5 stars
02/18/2009
YUM!!! We tried something new for the Chinese New Year and it's now a favorite of ours. I left out the peanut oil because I didn't have it and it's still great! Read More
(17)
Rating: 5 stars
09/24/2009
My family loved this!! I followed another reviewers advice and put my ceramic dish into a large covered skillet with water since I did not have a steamer. I also used two different types of sesame oil since I did not have peanut oil on hand. And I used regular onions in place of green onions. Even so this dish was awesome!! It was quick and easy. Next time I will try to have the right things on hand to see if it tastes even better. Read More
(14)
Rating: 5 stars
11/10/2008
My husband licked his plate clean...literally. Did not change a thing (except how I steamed it without a steamer using various items found around the house. Will definately make it again! Read More
(12)