Recipe - Halibut With Ginger Scallion And Toasted Sesame Seeds

1 pound Halibut steaks; 1 1/4" to 1
1/2" thick at thickest
point.
1 One half tablespoon Soy sauce
1 One half tablespoon Rice wine vinegar
1 One half teaspoon Dark sesame oil
1 Scallion; thinly cut or sliced up
One half teaspoon Grated ginger root
1 teaspoon Toasted sesame seeds

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,
2025 mins. Use a spatula to transfer the fish to individual plates and
spoon the juices over the fish. Sprinkle with sesame seeds and serve,

SourceCooking with Steam by Stephanie Lyness Formatted for Mastercook by
Carol Floydc.floyd@arnprior.com

Recipe by: Cooking with SteamStephanie Lyness

Posted to MCRecipe Digest by Carol & Bob Floyd c.floyd@arnprior.com on
Feb 26, 1998