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.