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Recipes
Steamed Halibut
Steamed Halibut
Steamed Halibut
photo credit: Ev Thomas
Steamed Halibut with cellophane noodles, mushrooms and scallions
Recipe By:
Chefs Anne and David Gingrass
Prep
N/A
|
Total
N/A
|
Serves
Makes four servings
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Ingredients
Complete the dish:
8
each
Shiitake mushrooms, stems removed and quartered
2
Tbls
Mushroom soy sauce
4
each
Fresh halibut filets, about 1/2" thick
1
pkg
Bean thread noodles (cellophane noodles, mung bean curd noodles, etc.)
1
bu
Scallions, green part only, cut very thin on a tight bias
1
each
Tomato, peeled, seeded and chopped roughly
8
each
Baby bok choys, washed and the stem end trimmed
1
bu
Cilantro
Onions:
2
each
Medium yellow onions, peeled and sliced 1/8" thick
1
rib
Celery, washed and cut 1/8" thick
1
slice
Bacon, diced 1/4"
1
pc
Fresh ginger root, about 1" long, peeled and minced finely
Steaming liquid:
1/2
cup
Soy sauce
1/3
cup
Fish sauce
1/4
cup
Sesame oil
3
cloves
Garlic, peeled and minced
1
each
Jalapeno, minced with the seeds intact
2
Tbls
Sugar
Instructions
1. To make the steaming liquid, combine all of the ingredients in a bowl and whisk to dissolve the sugar. Reserve until ready to cook the dish.
2. Prepare the onion confit by rendering the bacon over medium heat. Add the onions and celery and sweat until they become translucent. Add the ginger and season to taste with salt and pepper. Cool until ready to assemble dish.
3. Prepare the garnish by sauteing the mushrooms in a hot pan until they soften then deglazing with the mushroom soy sauce then cool. Soak the noodles in warm water until they soften then drain.
4. Place each filet of halibut on a small, heatproof plate and cover with a 1/4" layer of onion confit. Follow with a layer of noodles then arrange the mushrooms, tomatoes and green onions randomly over the top. Ladle about 2 oz. of the steaming liquid onto each plate and place two pieces of bok choy on the outside of the plates.
5. Place the plates in steamers and steam for about six minutes. Remove from the steamer using tongs and slide the fish and sauce onto serving plates with the bok choy on either side of the filet. Garnish with cilantro sprigs.
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