Steamed Halibut Recipe | Alaska Gold Seafood

This Steamed Halibut Recipe was shared with us by our cooperative member Nancy Behnken who fishes on the F/V Dipper. This recipe won our fishermen’s recipe contest.

Steamed halibut has a clean, mild flavor that complements this pungent sauce.  We used a bamboo steamer set over simmering water to steam the fish.  It’s helpful to lightly coat the bamboo with cooking spray before adding the fish.


  • ¼ cup finely chopped green onions
  • 2 tbsp. finely chopped fresh mint
  • 2 tbsp. fresh lime juice
  • 1 tbsp. rice vinegar
  • 1-1/2 tsp. sugar
  • 1-1/2 tsp. fish sauce
  • 1-1/2 tsp. dark sesame oil
  • ¼ tsp. red curry paste
  • 1 cup water
  • ¾ cups basmati rice
  • ¾ cup light coconut milk
  • ½ tsp. salt, divided
  • 3 tbsp. chopped fresh cilantro
  • 4 Alaska Gold Halibut Portions (8 ounces each)
  • ¼ tsp. freshly ground black pepper
  • 4 lime wedges



Combine first 8 ingredients in a small bowl, stirring with a whisk. Set aside.

Combine 1 cup water, rice, coconut milk, and ¼ tsp. salt in a medium sauce pan; bring to a boil. Cover, reduce heat and simmer 15 minutes or until liquid is absorbed.  Remove from heat; let stand 5 minutes.  Stir in cilantro.

Sprinkle halibut portions evenly with remaining ¼ tsp salt and pepper. Steam fish, covered, 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.  Place ½ cup rice on each of 4 plates; top with 1 fillet.  Drizzle each serving with 2 tbsp. sauce.  Serve with lime wedges.  Yield: 4 servings.

The sauce is so good that I always double that part of the recipe and it generally all gets eaten!