You can substitute other white fleshed fish for the halibut and if you don't have a steamer, you can wrap the fish in a loose foil packet and cook it in the oven for the same 9 to 11 minutes -- just be careful when you open the foil because the steam will rush out. And, depending on your palate, you can increase or decrease the garlic and the heat.
For the Dressing
- 3 limes, juice of
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon oyster sauce
- 1 garlic clove, roughly chopped (if you're a garlic lover(add more)
- 1⁄2 teaspoon fresh ginger, roughly chopped
- 1⁄2 teaspoon chili sauce (or hot sauce to taste)
For the Fish
- 1 lb halibut fillet (or other white fish, sufficient for four servings)
- 3 roma tomatoes, sliced thinly
- 1 cucumber, thinly sliced
- 3 ounces fresh mint
- 1 tablespoon fresh Thai basil
- 1 tablespoon fresh cilantro
- 2 tablespoons fried shallots (optional)
- 1 tablespoon pickled red chile (optional)
- For the Dressing.
- Combine the ingredients in a blender and puree until smooth.
- Taste and adjust seasoning.
- For the Fish.
- Steam the filets for 9 to 11 minutes.
- Fan out tomato and cucumber slices on serving platter or on four individual plates.
- Place steamed fish on top of tomato and cucumber.
- Drizzle dressing over fish.
- Rough chop herbs and scatter over the dressed fish.
- Garnish, if you like, with fried shallots and pickled red chilis.
- Note: To fry shallots, thinly slice them and stir fry in hot oil in a wok till they are golden brown--drain on a paper-towel covered rack and serve as a crispy garnish.
My new favorite steamed fish recipe. i love the texture of steamed fish but the sauces are always to sweet or too bland this one is perfect. i try to stick to the recipe at least the first time i make it but of course ran out of chili sauce, i did have chili garlic sauce so i used that in place of chili sauce and garlic. i'm also in the process of moving and already packed my bigger steamer so i wrapped the fish in parchment. thanks for the recipe.
03/22/10 very good fish! i used 4 cloves of garlic and about double the ginger & sambal oelek. didnt have fresh mint or basil so i used dried for both of those. i marinaded the tomato & cucumber slices in the dressing while the fish was steaming so my presentation wasnt as good but the flavor was exactly what we were looking for! 03/27/10 made again and really think this would be good as a thai style ceviche...gonna try it out and let you know how it turns out!!
Mmm, so easy and so yummy! Love the presentation and the blend of dressing ingredients' just fabulous! Used Hake fillets for this and opted out on the chilies. I'll be making this again. Thanks, Chef Kate! Made for WZT4.