Name: Steamed halibut fillet with Chinese rice wine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Fish
Ingredients: 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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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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Method:

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).”