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Shanghai Halibut with Bok Choy

Today's tasty East Asian recipe features fish steamed right on the plates.

Any white, flaky fish such as halibut, sole, sablefish, pollock, or cod, would fit the preparation.

Be sure your plates offer enough rim to hold some liquid and are not larger than the pan you'll be using to steam.

If you don't have a steamer basket that's flat all the way across the top, without a central stem sticking up higher than the edge, simply place a ramekin on the bottom of the pan, fill the pan with water just to the height of the ramekin, and place the plate on top of the ramekin.

Shanghai Halibut with Bok Choy
Adapted from Epicurious, July 2008

Serves 4

1/2 cup light soy sauce
2 tablespoons brown sugar
1/2 cup rice wine
1/2 teaspoon 5-spice mix or organic lemon-pepper mix
4 (6 oz each) Alaskan halibut fillet portions, cut into 8 pieces
1 (1 inch) piece fresh ginger, finely sliced
6 tablespoons organic extra virgin olive oil, organic macadamia nut oil, or hi-oleic sunflower oil
8 scallions (white and green parts), cut crosswise into 2 inch lengths, thinly julienned lengthwise
Stir-fried baby bok choy or nappa cabbage

  • Pre-heat oven to lowest setting

  • In a medium bowl, whisk together soy sauce, sugar, rice wine, and lemon-pepper mix.

  • Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside.) Cover and refrigerate 15 minutes.

  • Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven).

  • Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.

  • While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.

  • Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.

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