A delicious sauce coats pan-seared halibut; served with steaming rice and garnished with ginger and scallion. These halibuts are cooked to perfection!
CHINESE NEW YEAR FISH
Fish is a promising component in Chinese cuisine, making it a must-have ingredient during the Chinese New Year.
In Chinese, the word “you” signifies “plenty” and is a sign of tremendous wealth and prosperity. The main fish course is a must-have for each Chinese New Year supper!
Fish is traditionally eaten in its entirety in China, including the head and tail. The lucky meaning of a whole fish is that it represents completeness. As the entire fish isn’t for everyone, I came up with this Ginger Soy Fish recipe, which uses halibut filets.
Halibut is a delicate-tasting flatfish. It’s a semi-firm white fish with white flesh. Fish may be pan-seared, sautéed, or grilled and is a fantastic source of protein.
The Pacific halibut is a sustainable choice. Because of overfishing, you should avoid the Atlantic breed. Some fish businesses sell live halibut, although it is incredibly pricey. It costs $60 to buy a live fish.
You can find halibut fillets for a lower cost at most supermarkets. Avoid buying frozen halibut fillets since they tend to be rubbery and dry when cooked.
HOW TO COOK HALIBUT?
This pan-seared halibut recipe’s secret ingredient is ginger. It adds a beautiful flavor to halibut and eliminates any fishy stench.
When cooking halibut, you must use chopsticks or a wooden spatula to flip the fish over gently; this will keep the fish from dissolving. Stack the fish on the rice and garnish with the ginger slices and chopped scallions before serving.
The method mentioned above is one of the most incredible ways to cook halibut. The fish is marinated in an incredibly flavorful soy sauce in this recipe. My ginger-soy fish dish is an excellent place to start. Enjoy!
The average number of calories in one serving?
- Each serving of this recipe contains only 348 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of healthy and quick recipes to prepare on a weeknight.
- Two tablespoons of cooking oil
- One tablespoon cornstarch
- 12 oz. (340 g) halibut fish fillet or other white fish (please see recipe notes)
- One tablespoon of chopped scallions
- 1 2-inch (2 cm-5 cm) piece ginger
- Three dashes of ground white pepper
- One tablespoon sugar
- Two tablespoons of soy sauce
- Two tablespoons water
- One teaspoon of sesame oil
- Thinly slice the fish so that each mouthful is about the size of a pea—Filet the fish and coat it with cornstarch.
- Apply cornstarch to the fish and let it sit for a few minutes. Set aside.
- Ginger can be peeled, sliced, and then into thin strips.
- Add all the sauce ingredients to a small bowl and mix well. Ensure the sugar has dissolved and the mixture is thoroughly blended before serving.
- Cooking oil should be heated to a medium-high temperature in a nonstick skillet or seasoned wok. Gently stir-fry the ginger until it turns light brown in the oil. Make a bowl of them by taking them out of the oil.
- Once all sides are light to a golden brown, remove them from the pan and set them aside. Use a spatula or tong or a pair of long cooking chopsticks if you have them to turn the fish in the pan gently. You don’t want to break up delicate fish filets while pan-frying.
- Toss the fish with the sauce once cooked, and when the sauce starts to bubble, dish up and turn off the heat. Ginger and scallion strips are a nice touch on top of the fish. Serve with steamed rice as soon as possible.
- What is a White Fish? Whitefish include halibut, pollock, cod, snapper, sole, and flounder, with all-white flesh. It’s easy to prepare firm white fish.