Sake-Steamed Halibut With Ginger & Cabbage

Grace Parisi does it again! :) She steams delicate halibut with cabbage that has been sauteed with ginger and leeks until soft & buttery and a bit spicy. F&W Magazine, March 2009 edition. Healthy and delicious! It is suggested that with an earthy, fragrant dishes like this one are lovely with sake - two good choices are the Otokoyama “Man’s Mountain” and the Tamanohikari “Brilliant Jade.” One serving: 327 cal,

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  cup  thinly shaved cauliflower
• 1⁄2 cup  juice from a jar pickled ginger
• 2  tablespoons unsalted butter
• 2  tablespoons canola oil
• 2  lbs green cabbage, shredded
• 2  large leeks, white parts only, cut into 2-by-1/2-inch matchsticks
• 4  inches  piece peeled fresh ginger, cut into fine matchsticks
•  salt
•  fresh ground white pepper
• 1  pinch crushed red pepper flakes
• 1  cup sake
• 8  skinless halibut fillets (4 pounds)
• 2  scallions, white parts only, thinly sliced and separated into rings

Directions

1. Soak the cauliflower in the ginger juice at room temperature for 1 hour.
2. Drain.
3. Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
4. Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
5. Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
6. Divide the sake between the skillets and bring to a boil.
7. Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
8. Cover and cook over high heat until the fish is firm, about 10 minutes.
9. Transfer the halibut and vegetables to shallow bowls.
10. Garnish with the shaved cauliflower and sliced scallions and serve.