Asian steamed/braised halibut/mushroom/bok choy recipe??
- erica Mar 18, 2008 12:56 PM
I had an excellent lunch the other day and would like to recreate at home. The dish was a very moist halibut that appeared to have been steamed or braised and was served in a soy-based broth with ginger, shitake and baby bok choy. (Maybe mirin as well..) It was amazingly tasty for such a seemingly healthy dish. I know this is not an unusual preparation but I cannot seem to find a recipe that would replicate the dish. Can anyone help? Many thanks!
This is a standard sauce I use for my fish dishes with Cod, Halibut even salmon. I got this recipe from a Chef at a restaurant show where he was serving small samples and it very tasty. His recipe didn't call for bok choy but it did have shitakes and his also had scallions.
But this is the sauce.
1/2 cup soy sauce; 1 cup water; 1/2 cup plum wine; 1/4 cup fish sauce; 1 tablespoon sugar; 2" of fresh ginger minced; 2 teaspoons minced garlic; 1-2 jalapenos seeded, ribs removed and fine chopped.
I just make the sauce and pour a small amount over the steamed fish. Adding the bok choy would be great to it. Sometimes I add the mushrooms, sometimes not.
You could try the typical Chinese style steamed fish recipes. One is below. The site is listed but if there is a problem, I have copied and pasted the recipe below. There are many variations of this recipe. I have serveral Chinese cookbooks and each is slightly different. You can add the mushrooms and bak choy as you wish. The recipe calls for whole fish but you can substitute with a fillet. Cut the steaming time to 5-7 minutes.
1 medium-sized white fleshed whole fish (such as sea bass or red snapper
2 stalks scallions
3 or 4 slices ginger
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon vegetable oil
Few sprigs coriander leaves
Rinse and drain fish.
On both sides of fish, cut deep incisions across width at 3 cm (1") intervals.
Sprinkle with salt inside and out.
Cut scallions into 2 or 3 sections, then slice lengthways into thin strips. Julienne ginger slices. Insert scallions and ginger into incisions – any excess can be placed inside fish.
Place fish in a steamer. Steam on a medium heat for about 10 minutes.
Place fish on a serving dish.
Mix soy sauce and vinegar and pour over fish.
*Remove water from wok. Add oil to wok, heat till sizzling and pour over fish.
Garnish with chopped coriander and serve.