Steamed Halibut With Chili Lime Dressing
You can substitute other white fleshed fish for the halibut and if you don't have a steamer, you can wrap the fish in a loose foil packet and cook it in the oven for the same 9 to 11 minutes -- just be careful when you open the foil because the steam will rush out. And, depending on your palate, you can increase or decrease the garlic and the heat.
Ingredients
4 serv.- For the Dressing.
- limes, juice of↗3
- teaspoon kosher salt↗1
- tablespoon sugar↗1
- teaspoon oyster sauce↗1
- garlic clove, roughly chopped (if you're a garlic lover(add more)↗1
- teaspoon fresh ginger, roughly chopped↗1⁄2
- teaspoon chili sauce (or hot sauce to taste)↗1⁄2
- For the Fish.
- lb halibut fillet (or other white fish, sufficient for four servings)1
- roma tomatoes, sliced thinly↗3
- cucumber, thinly sliced↗1
- ounces of fresh mint3
- tablespoon fresh Thai basil↗1
- tablespoon fresh cilantro↗1
- tablespoons fried shallots (optional)2
- tablespoon pickled red chile (optional)↗1
Step-by-step instructions
- 1
For the Dressing.
- 2
Combine the ingredients in a blender and puree until smooth.
- 3
Taste and adjust seasoning.
- 4
For the Fish.
- 5
Steam the filets for 9 to 11 minutes.
- 6
Fan out tomato and cucumber slices on serving platter or on four individual plates.
- 7
Place steamed fish on top of tomato and cucumber.
- 8
Drizzle dressing over fish.
- 9
Rough chop herbs and scatter over the dressed fish.
- 10
Garnish, if you like, with fried shallots and pickled red chilis.
- 11
Note: To fry shallots, thinly slice them and stir fry in hot oil in a wok till they are golden brown--drain on a paper-towel covered rack and serve as a crispy garnish.
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