Best 3 Sake Steamed Halibut With Dilled Carrots Recipes
Indulge in the delicate flavors of sake-steamed halibut, a culinary masterpiece that harmonizes the umami richness of sake with the flaky texture of halibut. This delectable dish is effortlessly prepared, requiring only a handful of ingredients and a touch of patience. Alongside the halibut, savor the delightful dill-infused carrots, a vibrant and aromatic side dish that perfectly complements the main course. This article offers a comprehensive guide to crafting both the sake-steamed halibut and the dilled carrots, ensuring a seamless and satisfying cooking experience.
Check out the recipes below so you can choose the best recipe for yourself!
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,
Provided by Manami
Categories Halibut
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak the cauliflower in the ginger juice at room temperature for 1 hour.
- Drain.
- Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
- Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
- Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
- Divide the sake between the skillets and bring to a boil.
- Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
- Cover and cook over high heat until the fish is firm, about 10 minutes.
- Transfer the halibut and vegetables to shallow bowls.
- Garnish with the shaved cauliflower and sliced scallions and serve.
Nutrition Facts : Calories 589.3, Fat 15.9, SaturatedFat 3.4, Cholesterol 138.2, Sodium 250.5, Carbohydrate 11.9, Fiber 3.4, Sugar 5.3, Protein 87.4
STEAMED HALIBUT
We loved this recipe with halibut steaks. You can also make it with salmon steaks or Pacific cod. Serve this healthful, clean-tasting main dish with asparagus; try cooking it in the second layer of the steamer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.
Nutrition Facts : Calories 252 g, Protein 47 g, SaturatedFat 2 g
HALIBUT SIMMERED IN SOY AND SAKE
Steps:
- Combine the sake, mirin, dashi, soy sauce, and sliced ginger in a skillet or saucepan with a lid; it should be just wide enough to hold the fish. Bring to a boil over medium-high heat. Meanwhile, if you are using shredded ginger, soak it in cold water to cover.
- After the liquids have boiled for 1 minute, reduce the heat to medium and gently add the fish, skin side down. Cover and adjust the heat so the mixture simmers steadily. Cook for about 5 minutes, or until the point of a thin-bladed knife meets little resistance when inserted into the thickest part of the fillet.
- Carefully remove the fish from the poaching liquid. Drain the ginger if you're using it and garnish the fish. Pass the sauce separately to spoon over the fish and white rice.
Tips:
- Choose the right halibut: Look for halibut that is firm to the touch and has a mild, slightly sweet flavor. Avoid halibut that is mushy or has a strong fishy smell.
- Steam the halibut gently: Steaming is a delicate cooking method that helps to preserve the halibut's delicate flavor and texture. Be careful not to overcook the halibut, as this will make it tough and dry.
- Use a good quality sake: The sake you use in this recipe should be of good quality, as it will contribute to the flavor of the dish. Look for a sake that is dry and slightly acidic.
- Make sure the carrots are cooked through: The carrots should be cooked through but still have a slight crunch to them. If the carrots are not cooked through, they will be tough and unpleasant to eat.
- Serve the halibut immediately: This dish is best served immediately after it is cooked. The halibut will be most tender and flavorful when it is hot off the stove.
Conclusion:
Sake steamed halibut with dilled carrots is a delicious and elegant dish that is perfect for a special occasion. The halibut is cooked gently in sake, which infuses it with a delicate flavor. The carrots are cooked in butter and dill, which gives them a sweet and savory flavor. This dish is sure to impress your guests and is a great way to enjoy fresh halibut.
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