Steamed Halibut with Ginger

The steamed halibut with ginger and spring onions is sprinkled with a mix of soy , sherry, and vegetable oil , then sprinkled with green onions. Quick, easy, healthy and really satisfying weekday dinner.

INGREDIENT

2 tablespoons soy

2 tablespoons dry sherry or Shaoxing rice wine

2 teaspoons vegetable oil

3⁄4 pound fillet of halibut or other white fish like cod or snapper, peeled if desired

1/2 teaspoon salt

2 tablespoons grated or grated fresh ginger

2 tablespoons of sunshine oil

3 tablespoons chopped chives

INSTRUCTIONS

1.In a small bowl, combine the soy , sherry, and vegetable oil and blend well.

2.Arrange the fish, skin side down, on a plate which will fit the steamer. (If you've got quite one slice of fish, space them between them.) Season the fish with a touch salt, then sprinkle ginger over the fish.

3.Place the dishes within the basket or on the rack and convey the water to a overboil high heat.

4.When the steam is flowing properly, adjust the warmth to take care of a good flow and canopy the steam basket with a lid. Cook until the fish is totally opaque when checked at its thickest, 6 to 12 minutes, counting on the thickness of the fish. close up the warmth and let the fish within the steamer.

5.In a small saucepan or skillet over medium-high heat, heat the oil until hot but not steaming, about 1 minute.

6.Carefully transfer the fish to a plate, leaving any liquid. Quickly pour the soy mixture over the ginger-coated fish and sprinkle the green onions over the ginger. Slowly pour the recent oil over the fish. Serve immediately.