Step 1 of 12
Steamed Halibut Fillet with Ginger and Scallions
An introduction to Steamed Halibut with Ginger and Scallion with Jet Tila
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Step 2 of 12
Steamed Halibut Fillet with Ginger and Scallions
Remove the bottoms of the bok choy, and then cut the bok choy in half lengthwise. Gather scallions and cut in half lengthwise. Cut the white sections in half to flatten them out, then gather them and slice them like blades of grass.
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Step 3 of 12
Steamed Halibut Fillet with Ginger and Scallions
Break off any small fingers on the ginger root, then square off the top and bottom of the main finger. Cut off any protruding pieces. Scrape off the skin of the ginger with the back of the knife. Slice into 1/8-inch tiles, then chop those into 1/8-inch-wide pieces.
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Step 4 of 12
Steamed Halibut Fillet with Ginger and Scallions
Preheat oven to 325°F.
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Step 5 of 12
Steamed Halibut Fillet with Ginger and Scallions
For the sauce: Combine all the ingredients in small mixing bowl. Stir until the sugar and chicken powder is dissolved.
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Step 6 of 12
Steamed Halibut Fillet with Ginger and Scallions
Spray the bottom of a large heatproof dish with cooking spray, and arrange the halibut fillets in the dish, leaving 1/2 to 1 inch of space in between fillets. Season with salt and pepper. Arrange the baby bok choy pieces around the fish like a frame and sprinkle the mushroom and ginger over the top.
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Step 7 of 12
Steamed Halibut Fillet with Ginger and Scallions
Pour the sauce over the fish.
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Step 8 of 12
Steamed Halibut Fillet with Ginger and Scallions
Pull a tight layer of plastic cling wrap over the baking dish and cover tightly with aluminum foil.
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Step 9 of 12
Steamed Halibut Fillet with Ginger and Scallions
Place in the oven for about 2 minutes or until it’s cooked through.
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Step 10 of 12
Steamed Halibut Fillet with Ginger and Scallions
Check to see if the fish is done. The center should just be becoming opaque. It is done when it reaches an internal temperature of 130-135°F, and the fish should flake apart gently.
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Step 11 of 12
Steamed Halibut Fillet with Ginger and Scallions
Spread the scallions only over the fish. Combine the oils in a small saucepan and heat to high for about 2 minutes or until just smoking. Using a spoon, drizzle the hot oil over the scallions to make them crackle.
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Step 12 of 12
Steamed Halibut Fillet with Ginger and Scallions
Finish by spooning the broth over the fish, then serve.