Steamed fish makes for a light and bright dinner that can be prepared in 30 minutes. This recipe takes inspiration from Cantonese-style steamed fish (which is often prepared whole) and is garnished with ginger and scallions. It’s a clean preparation that highlights the delicate flavor of the fish without overpowering it. Thick halibut fillets replace the whole fish in this recipe and stand up beautifully to the steaming process. A sizzling drizzle of soy sauce, sesame oil, and rice wine infuses the fish and wakes up the garnishes, releasing their aroma.
Once you have your ingredients prepped, the dish comes together quickly, which is ideal for a healthy weeknight meal. In addition to halibut, another delicate white fish, such as grouper, sea bass, or flounder, can be substituted. Depending on the thickness of the fish, the steaming time may vary.
