Thai Steamed Halibut
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 236.59 ml low-fat coconut milk
- 1 lemon, rind of, grated large
- 2 medium green onions, coarsely chopped
- 9.85 ml peeled and grated fresh ginger
- 9.85 ml chopped cilantro, divided
- 1 garlic clove, peeled and minced
- 1.23 ml red pepper flakes
- 1.23 ml ground turmeric
- 604.63 g halibut fillets
- parchment paper
- 29.58 ml fresh lime juice
- 14.79 ml fish sauce or 9.85 ml soy sauce
- 0.61 ml salt
- 1 lime, cut into wedges
directions
- Combine coconut milk with lemon peel, green onions, ginger, 1 teaspoon cilantro, garlic, red pepper flakes and turmeric.
- Cut halibut into serving pieces and place in an 8 or 9 inch glass pan; pour coconut milk marinade over fish.
- Cover and refrigerate for 1 to 2 hours; do not marinade longer as the fish will become too soft.
- Line a steamer with parchment paper and poke holes in paper.
- Combine lime juice and fish sauce.
- Remove halibut from marinade, keeping marinade on the fish, and place in steamer set over boiling water.
- Discard excess marinade.
- Or set a rack over the water, place fish on a plate and set on rack not touching the water.
- Spoon half of lime juice mixture over fish and sprinkle with salt.
- Baste fish with remaining lime juice mixture during cooking time.
- Cover the steamer and steam 12 minutes per inch of thickness.
- Check for doneness.
- Keep water at a high boil during cooking time.
- Remove halibut from steamer and sprinkle with remaining cilantro.
- Serve with lime wedges.
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