Wednesday, October 18, 2006

Asian-Style Steamed Halibut

Copyright 2006 by Cooking With The Single Guy


6 oz. halibut fillet (1-inch thick)
1 T fresh ginger, cut into julienne strips
1 T black bean sauce
1 stalk of green onion, cut into 3-inch julienne strips
1/2 T sesame oil
2 t soy sauce
1/2 t white pepper

Place halibut onto steaming dish and season with white pepper. With a spoon, smear the black bean sauce all over the fillet. Top with ginger and green onion. Drizzle sesame oil and soy sauce over fish. Place into steamer and cook for 10-12 minutes, depending on thickness of fillet.

Makes one serving. Serve with steamed rice and Chinese vegetables such as long beans.

Pair with an Australian shiraz.

TIPS: Steaming food is a great way to eat healthy, so it’s worth the investment in buying a steamer—either bamboo or stainless steel. But if you don’t have a steamer, you can create one by using a big covered pot and a rack. In the middle of the pot, place a rack or a hollowed out can that is at least four inches tall. Fill your pot with water about two inches high, then place your plate with food to steam on top of the rack. Bring water to a boil and cover your pot, then reduce the heat to medium. If needed, leave the cover slightly tilted to let out some steam.

JUST LIKE SALMON: Salmon has gotten all the credit for bringing the healthy omega-3 fatty oil into the American diet. Omega-3 provides your body with good fat that helps reduce your bad cholesterol and prevent heart-related diseases. But halibut is a nice alternative to salmon if the wild salmon in the store is overpriced or scarce. Halibut also contains omega-3 as well as other nutrients such as vitamin B12 and magnesium.

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