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 T finely chopped fresh mint
2 T fresh lime juice
1 T rice vinegar
1-1/2 t sugar
1-1/2 t fish sauce
1-1/2 t dark sesame oil
¼ t red curry paste
1 cup water
¾ cups basmati rice
¾ cup light coconut milk
½ t salt, divided
3 T chopped fresh cilantro
4 Alaska Gold halibut fillets (8 ounces each)
¼ t 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 t 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 fish evenly with remaining ¼ t 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 T 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!