CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Grains |
|
Cooking wit, Fish, Steamer, Reg 4 |
2 |
Servings |
INGREDIENTS
1 |
lb |
Halibut steaks; 1 1/4" to 1 1/2" thick at thickest point. |
1 1/2 |
tb |
Soy sauce |
1 1/2 |
tb |
Rice wine vinegar |
1 1/2 |
ts |
Dark sesame oil |
1 |
|
Scallion; thinly sliced |
1/2 |
ts |
Grated ginger root |
1 |
ts |
Toasted sesame seeds |
INSTRUCTIONS
Water level medium
Brush a little sesame oil over the bottom of the rice bowl, and place the
halibut in a single layer in the bowl. Stir together the soy sauce,
vinegar, sesame oil, scallion, and ginger and pour over the fish. Cover the
rice bowl with aluminum foil, place in the steaming basket, cover, and
steam until halibut is cooked through but still translucent at the bone,
20-25 mins. Use a spatula to transfer the fish to individual plates and
spoon the juices over the fish. Sprinkle with sesame seeds and serve,
Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by
Carol Floyd--c.floyd@arnprior.com
Recipe by: Cooking with Steam-Stephanie Lyness
Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on
Feb 26, 1998
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”