Asian Steamed Halibut

Steaming is one of the purest ways to cook fish — it preserves every bit of moisture and lets the natural sweetness of halibut shine. Inspired by Cantonese-style steamed fish, this recipe infuses wild Alaskan halibut with ginger, soy, and a finishing sizzle of hot sesame oil that sends a rush of aroma through the kitchen. At just 200 calories, it's one of the healthiest and most flavorful preparations you can make.

Ingredients

• 4 wild Alaskan halibut portions (5-6 oz each), thawed
• 2-inch piece fresh ginger, julienned
• 3 tablespoons low-sodium soy sauce (or tamari for GF)
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon sugar
• 2 tablespoons sesame oil
• 3 scallions, julienned into 2-inch strips
• Fresh cilantro leaves for garnish
• White pepper

Instructions

1. Prepare: Place halibut portions on a heatproof plate that fits inside your steamer. Scatter half the ginger over the fish. Season with a pinch of white pepper.
2. Steam: Set up a steamer with water at a rolling boil. Place the plate of fish inside, cover, and steam 10-12 minutes until the halibut is opaque and flakes easily with a fork.
3. Make the sauce: While the fish steams, whisk soy sauce, Shaoxing wine, and sugar together until sugar dissolves. Carefully remove the plate from the steamer and pour off any accumulated liquid. Drizzle the soy mixture over the fish.
4. Finish with sizzle: Top fish with remaining ginger and scallion strips. Heat sesame oil in a small pan until it just begins to smoke, then carefully pour the hot oil over the scallions and ginger — it will sizzle dramatically. Garnish with cilantro and serve immediately.