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Steamed Wild Halibut

Recipe by Becky Selengut
Inspired by Good Fish by Becky Selengut.
Yield: Serves 2
Total Time: 25 min
Prep: 10 min
Cook: 15 min
Additional:
Ingredients
2 carrots, peeled into wide, long strips
4 cups spinach
1 cup water
1 cup sake
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon seasoned rice vinegar
1 tablespoon freshly grated ginger
Toasted sesame seeds, for garnish
Preparation
1.  Lightly oil a steamer insert. Put water, sake, soy sauce, sesame oil, rice vinegar and ginger in the bottom of a steamer pot.
2.  Lay the spinach down on the insert, topped with carrots. Lay the halibut on top of the carrots.
3.  Bring the steaming liquid to a boil. Put the fish and vegetables over the boiling liquid. Put the lid on and steam on high heat for 5 minutes, or until the halibut just starts to flake when pressed firmly with your finger.
4.  Remove the insert and keep the fish and vegetables warm. Reduce the steaming liquid by half.
5.  Plate the vegetables and fish and spoon the reduced sauce on the fish. Garnish with ikura and sesame seeds.
About Becky Selengut

Becky Selengut is a chef, author (Washington Local and Seasonal
Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She
worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld, before setting out on her own to start Cornucopia, her private chef and education business.

Learn more at beckyselengut.com.

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