Steamed halibut fillet with Chinese rice wine

Marine Stewardship Council
2 servings Prep: 15 mins, Cooking: 20 mins
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Immerse yourself in the delicate texture of perfectly steamed halibut, enhanced by the subtle yet aromatic essence of the rice wine, creating a sophisticated and savoury culinary experience that captures the essence of Chinese cuisine.

By Independent Contributor January 16 2024
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Ingredients (12)

400 g MSC certified halibut fillet — or firm hake medallions
500 ml water — salted with 10g salt
3 mushrooms — sliced
goji berries — soaked
2 spring onions — chopped, plus shredded spring onion to garnish
50 g fresh ginger — shredded
80 ml Chinese rice wine
30 ml water
100 g steamed fish soy sauce
15 g sugar
spring onion oil — or sesame or olive oil
fresh coriander leaves — to garnish
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Slice the fish fillets into 45 degree pieces.

Soak the sliced fish in the salted water for 10-15 minutes, then pat them dry.

Place the mushroom slices, goji berries, shredded ginger and spring onion onto the fish.

Pour the Chinese rice wine, steamed fish soy sauce and sugar into 30ml water and mix well.

Place the fish on a plate and pour the rice wine mixture over it.

Steam the fish for 8 minutes at a high temperature. Turn off the heat, keep the fish covered but let it rest in the steam for 2-3 minutes.

Chef Naledi’s Tip: The ideal stay-in-date-night dish. Substitute rice wine with dry white wine and incorporate brown mushrooms for an added earthy flavour.

Recipe by Chef Otto Goh: “Let’s travel with these flavours coming from China, with a traditional recipe for sustainable halibut (or any other firm white fish such as cod, hake or haddock).”

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