Halibut
WITH SIDEs OF CAULIFLOWEr & zucchini
[ prep 10 min | cook 20 min ]
“I don’t remember having halibut growing up. Mom would just bring home whatever fish dad had at the store — typically cod or sea bass. But once I discovered that halibut existed, I never looked back!”
Recipe from: Marian Wong
As prepared and shared by: Lester Wong
All quantities are approximate.
WHAT YOU NEED
1 lb halibut fillet
2-3 bulbs green onion
1/4 bunch cilantro (optional)
2 inches ginger
brown bean sauce (alternative: black bean sauce)
soy sauce
sesame oil
Step 1: BOIL WATER
Find the right pan and plate combination so that 1) the plate can hold the halibut and the sauce that forms (so slightly curved), and 2) the plate will fit in the pan.
Fill the pan with water so that when the plate is placed inside (step 3), the water goes about halfway up the plate.
Bring the water to a boil.
*Alternatively, if you have a big enough steamer, you can use that.
Step 2: PREPARE THE veggies & FISH
While water is boiling, peel and chop the ginger, chop the green onion, and pluck a handful of leaves off the cilantro (if using).
Place halibut on the plate.
Cover with a layer of bean sauce, followed by a layer of ginger. (Chop more ginger if needed to cover the fillets.) Top with the greens.
Sprinkle some soy sauce on top of the halibut and down the sides (this will eventually mix with the water as it steams, creating the sauce). Drizzle with a tiny bit of sesame oil.
Step 3: STEAM THE FISH
When water is boiling, place the plate with the halibut into the pan.
Steam until the halibut is flaky and cooked through.
Carefully remove the plate from the pan using tongs — it will be hot!
Top with fresh green onion.
Cook time: 12-15 minutes
before steaming
after steaming
Cauliflower
WHAT YOU NEED
1 head cauliflower
1 1/2 inch ginger
3-4 garlic cloves
black bean sauce
soy sauce
sherry (not pictured, alternative: water)
peanut oil (not pictured)
Step 1: PREPARE THE VEGGIES
Cut cauliflower into florets.
Peel and chop ginger and garlic. Aim for a 1:1 ratio of ginger to garlic.
Step 2: STIR FRY
Heat oil in wok. When hot, add in ginger and garlic.
Sauté until ginger and garlic start to brown, then add in cauliflower. Stir fry.
Add the sauces, continuing to stir fry in between each sauce:
A splash of sherry (alternative: water)
A heaping spoonful of black bean sauce
A splash of soy sauce
Taste test the cauliflower for doneness. Remove from heat.
Cook time: 5-6 minutes
before
after
Zucchini
WHAT YOU NEED
3 zucchini
1 onion (red or yellow)
ginger
garlic
black bean sauce
soy sauce
sherry (not pictured, alternative: water)
peanut oil (not pictured)
STEP 1: PREPARE THE VEGGIES
Slice zucchini into 3/8-1/2” pieces.
Cut onion into thick slices.
Peel and chop the ginger and garlic. Aim for a 1:1 ratio of ginger to garlic.
STEP 2: STIR FRY
Heat oil in wok. When hot, add in ginger and garlic.
Sauté until ginger and garlic start to brown, then add in onion. Stir fry. Add zucchini.
Add the sauces, continuing to stir fry in between each sauce:
A splash of sherry (alternative: water)
A spoonful of black bean sauce
A splash of soy sauce
Taste test the veggies for doneness. Remove from heat.
Cook time: 4-5 minutes
before
after