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!