| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Cooking wit, Fish, Reg 4, Steamer |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Halibut steaks, 1 1/4" to 1 |
|
|
1/2" thick at thickest |
|
|
point. |
| 1 1/2 |
T |
Soy sauce |
| 1 1/2 |
T |
Rice wine vinegar |
| 1 1/2 |
t |
Dark sesame oil |
| 1 |
|
Scallion, thinly sliced |
| 1/2 |
t |
Grated ginger root |
| 1 |
t |
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
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