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This dish goes together in less than 20 minutes. If you can't get halibut, any firm-fleshed white fish will do.Serves four.
ingredients
2 Tbs. minced fresh ginger
1 small clove garlic, minced
2 Tbs. thinly sliced scallions
2 Tbs. toasted sesame oil
2 tsp. minced orange zest
4 halibut fillets (about 4 oz. each), skin removed
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
how to make
In a small bowl, combine the ginger, garlic, scallions, sesame oil, and orange zest. Divide the mixture and pat evenly on the fish fillets. Sprinkle with salt and pepper.
Lay a fillet in the center of an 8-inch sheet of plastic. Fold the plastic to create a tight package. Repeat with the other fillets.
Steam the fillets over simmering water for about 12 to 14 min., depending on the thickness of the fillets. Unwrap the fillets and transfer to a serving plate, pouring any steaming juices from the plastic over the fish.
From Fine Cooking 15, pp. 53
June 1, 1996
photo: Brian Hagiwara
