This crispy pan-seared halibut fish dish comes with a mouthwatering sauce. Topped with ginger and scallion and serve with steamed rice, this is the best way to enjoy halibut.
Halibut is a type of flat fish, with a delicate flavour and semi-firm texture. It’s delicious to eat and perfect for pan-searing, sautéing or grilling.
Try to buy Pacific halibut as it’s sustainable. Avoid buying the Atlantic breed because it is over-fished. You can get live halibut at some seafood stores but it’s very expensive.
Halibut fillet is more affordable as it’s commonly available in many supermarkets. Frozen halibut tends to be rubbery and dry after cooking, so try not to buy frozen halibut fillets.
How to cook halibut
Ginger is the secret ingredient in this pan-seared halibut recipe. Ginger imparts an amazing nuance to halibut fish and rids it from its potential fishy odour.
It’s important that when cooking halibut, you gently flip the fish over with a pair of chopsticks or wooden spatula. This will prevent the fish from breaking apart in the pan.
To serve, top the fish with ginger strips and chopped scallion, and serve it with warm steamed rice.
This is one of the best halibut recipes as the fish is doused in a savoury and utterly delicious soy sauce right before serving.
• 340 g halibut fish fillet or other white fish (please see recipe notes)
• 1 tablespoon corn starch
• 1 cm piece ginger
• 2 tablespoons cooking oil
• 1 tablespoon chopped scallions
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 3 dashes ground white pepper
• Cut fish into thick, bite-size pieces. Add corn starch to the fish fillet.
• Coat fish with the corn starch. Set aside.
• Peel ginger, slice and cut into thin strips.
• Mix all ingredients for the sauce in a small bowl. Stir to mix well and make sure sugar melts completely.
• Heat-up a non-stick skillet or well-seasoned wok with cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until light brown. Remove from oil and set aside in a bowl.
• Using the ginger-infused oil, pan fry the fish until both surfaces turn light to golden brown. Make sure you turn the fish very gently with a spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don’t want to break them up while pan-frying.
• Add the sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out.
• Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.
This article first appeared in rasamalaysia.com
Low Bee Yinn is a food blogger and cookbook author.