Steamed Halibut

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While the recipe is not complex there are many ingredients that contribute to this flavorful dish. Steamed Halibut is topped with an onion confit, then the cellophane noodles, mushrooms and scallions are added on top served with bok choy on the side.
Recipe By: Chefs Anne and David Gingrass
  • Prep45 min |
  • Total1hr 15min |
  • Serves 4

Ingredients

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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