Best 11 Steamed Halibut With Ginger Sauce Recipes

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Indulge in a culinary journey with our meticulously curated collection of steamed halibut recipes. Embark on a voyage of flavors as we present an array of delectable dishes that showcase the delicate taste of halibut, complemented by a symphony of herbs, spices, and tantalizing sauces. From the classic simplicity of steamed halibut with ginger sauce, where the delicate flavors of ginger and scallions dance harmoniously, to the bold and aromatic halibut steamed with lemongrass and chili sauce, each recipe promises a unique culinary adventure. For those seeking a touch of elegance, our steamed halibut with champagne sauce offers a sophisticated twist, while the halibut steamed with tomatoes and capers delivers a Mediterranean flair. Each recipe is carefully crafted to preserve the natural goodness of halibut while infusing it with a burst of flavors. Prepare to be captivated as you explore the diverse culinary landscapes of steamed halibut, where every bite is a testament to the beauty of fresh ingredients and culinary artistry.

Check out the recipes below so you can choose the best recipe for yourself!

STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 9

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Steps:

  • Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  • Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  • Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  • Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

STEAMED HALIBUT WITH GINGER SAUCE RECIPE



Steamed halibut with ginger sauce Recipe image

Steaming is an easy and gentle way of cooking without adding fat. It also brings out delicate flavors that are often lost with other methods of cooking.This steamed halibut is a good example. The addition of a few lemon slices and sprigs of cilantro enhances the flavor of the fish without masking it.Watch the steaming time so the fish doesn't overcook and become dry.Surround the cooked fish with the vegetables and sauce and you'll have a good, quick meal.

Provided by Donna Deane

Categories     MAINS, HEALTHY, FAST, EASY, FISH & SHELLFISH, STOVETOP

Time 30m

Yield Serves 2

Number Of Ingredients 13

2 tablespoons slivered ginger root
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup water
2 tablespoons sugar
1 clove garlic, chopped
1/4 teaspoon sesame oil
4 carrots, cut lengthwise into thin strips
2 (6-ounce) halibut steaks, about 1-inch thick
4 fresh shiitake mushrooms
1 lemon, sliced
4 sprigs cilantro
2 heads bok choy, cut in half lengthwise

Steps:

  • Combine the ginger, soy sauce, rice vinegar, water, sugar, garlic and sesame oil in a small bowl, then set them aside while you prepare the fish and vegetables.
  • Place the carrots in the top of a steamer over simmering water. Steam the carrots 5 minutes. Push the carrots to one side of the steamer and add the halibut steaks and mushrooms. Place the lemon slices and sprigs of cilantro on top of the fish. Put the cover back on the steamer and steam the fish another 5 to 8 minutes.
  • After 5 minutes, check to see if the fish is done: Pierce the center of each steak with a knife or fork and pull it open slightly; the flesh should be opaque and moist. If the fish is done, remove it to a platter, cover and keep warm.
  • Add the bok choy to the steamer and cook until it's limp yet tender, 3 to 4 minutes. Remove the vegetables from the steamer. Arrange the fish and vegetables on serving plates and spoon a little of the ginger soy sauce over the top.

CANTONESE STEAMED FISH



Cantonese Steamed Fish image

Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.

Provided by Bill

Categories     Fish and Seafood

Time 20m

Number Of Ingredients 9

2 scallions
2 tablespoons ginger
1 small bunch cilantro
1 ½ tablespoons light soy sauce
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons hot water
10 ounce fillet of delicate white fish ((such as sea bass, grey sole, flounder, fluke, tilapia, or haddock))
2 tablespoons vegetable oil

Steps:

  • Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
  • Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
  • Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
  • Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
  • Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
  • Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
  • To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
  • Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
  • Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!

Nutrition Facts : Calories 239 kcal, Carbohydrate 3 g, Protein 19 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 924 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CORIANDER-CRUSTED HALIBUT WITH RICE NOODLES AND GINGER BROTH



Coriander-Crusted Halibut with Rice Noodles and Ginger Broth image

Provided by Ming Tsai

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/4 cup freshly ground coriander
Fleur de sel, to season
4 (6-ounce) pieces halibut fillet
Canola oil, to cook
1 1/2 tablespoons minced ginger
2 leeks, white part julienned
1 tablespoon fish sauce
6 cups chicken stock
2 limes, juiced
1 tablespoon minced cilantro leaves, save 4 whole sprigs for garnish
1 package (8-ounce) thin rice noodles, soaked in warm water for 20 minutes until soft

Steps:

  • For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small plate. Season the halibut on both sides with salt and dredge the top only with the coriander. In a hot saute pan coated with oil, sear the top first until brown and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for seasoning then add lime juice and cilantro. Right before serving, add the soft rice noodles. Bring to temperature then serve.
  • PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small pile in the middle with the mixture and top with halibut. Garnish with cilantro sprigs.
  • Wine Suggestion: Lenswood Sauvignon Blanc, Australia

STEAMED HALIBUT FILLETS WITH SCALLION GINGER VINAIGRETTE



Steamed Halibut Fillets With Scallion Ginger Vinaigrette image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

1/2 cup coarsely chopped scallions including greens
1 tablespoon grated ginger
3 tablespoons coarsely chopped parsley
1 teaspoon minced garlic
6 tablespoons olive oil
1 tablespoon wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons Dijon-style mustard
Salt and freshly ground pepper to taste
1 hard-cooked egg quartered
4 boneless skinless halibut or salmon fillets, about 6 ounces each
4 slices lemon

Steps:

  • Combine the scallions, ginger, parsley, garlic, oil, vinegar, lemon juice, mustard, salt and pepper to taste in a food processor or blender. Blend until the herbs are finely chopped. But the ingredients should retain some texture.
  • Add the quartered egg and process briefly until coarsely blended.
  • Pour water into the bottom of a steamer. Season the fillets with salt and coarsely ground pepper. Place them on a steamer rack. Lay one lemon slice over each fillet. Cover, bring the water to a boil and steam for 3 to 4 minutes. Do not overcook.
  • Transfer the fish fillets to a serving plate and place some sauce over them. The dish can be served cold or at room temperature. Serve over a bed of sauteed spinach leaves.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 678 milligrams, Sugar 2 grams, TransFat 0 grams

STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 (1-inch) piece ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
6 scallions, sliced
4 (6-ounce) firm white fish fillets (such as striped bass or halibut)
Kosher salt and freshly ground pepper
4 teaspoons toasted sesame oil
Pinch of sugar
1 to 2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
1/3 pound snow peas, trimmed
2 tablespoons peanut or vegetable oil

Steps:

  • Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
  • Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
  • Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
  • Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

SIMPLEST STEAMED FISH



Simplest Steamed Fish image

If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds cod or other fillet, in two pieces, or 1 large halibut steak
2 tablespoons extra virgin olive oil
Juice of 1/2 lemon
Coarse salt to taste

Steps:

  • Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
  • Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 0 grams

STEAMED HALIBUT



Steamed Halibut image

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

Herbs such as basil, thyme, parsley, and tarragon
2 halibut steaks
Salt
1 lime

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

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY



Steamed Whole Fish with Ginger, Scallions, and Soy image

Provided by Charles Phan

Categories     Fish     Ginger     Steam     Dinner     Seafood     Soy Sauce     Green Onion/Scallion     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2 to 4 as part of a multicourse meal

Number Of Ingredients 8

1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

Steps:

  • 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
  • 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
  • 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
  • 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
  • 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

HALIBUT WITH SWISS CHARD AND GINGER CREAM SAUCE



Halibut with Swiss Chard and Ginger Cream Sauce image

Categories     Milk/Cream     Fish     Ginger     Leafy Green     Steam     Low Carb     Dinner     Halibut     Chard     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

6 7-ounce halibut fillets, each about 1 1/2 inches thick by 2 inches wide
Olive oil
3 1/2 tablespoons minced fresh ginger
2 shallots, minced
1 tablespoon minced garlic
1 cup bottled clam juice
2/3 cup dry white wine
12 large green or red Swiss chard leaves, thick stems removed
1 cup whipping cream

Steps:

  • Brush fish with oil. Mix ginger, shallots and garlic in heavy small saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam juice and wine to remaining ginger mixture in saucepan. Boil mixture until liquid is reduced to 1/4 cup, about 15 minutes.
  • Steam Swiss chard until just tender, about 30 seconds. Transfer chard to strainer and rinse with cold water. Drain.
  • Pat chard dry. Place 1 chard leaf on work surface. Place another leaf next to first, overlapping long sides. Place 1 fish fillet crosswise near 1 end of chard, leaving 2-inch border on short sides of fish. Season fish with salt and pepper. Fold 2 long sides of chard over fish, then roll up fish in chard, enclosing completely. Repeat with remaining chard and fish. (Can be made 8 hours ahead. Cover ginger mixture and fish separately and chill.)
  • Place steaming rack over boiling water in large Dutch oven. Place fish on rack. Cover; steam until cooked through, about 8 minutes. Transfer to plates.
  • Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency, about 5 minutes. Spoon sauce around fish.

CILANTRO-GINGER HALIBUT



Cilantro-Ginger Halibut image

An Asian-flavored marinade also serves as a sauce for this fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 clove garlic, peeled
1/2 small jalapeno pepper
1 piece fresh ginger (1/2 inch), peeled and roughly chopped
3 tablespoons freshly squeezed lime juice (2 limes)
1 cup loosely packed cilantro leaves
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
1 halibut fillet (1 1/2 pounds), skin removed and cut into 4 equal pieces

Steps:

  • Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
  • Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
  • Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.

Tips:

  • Choosing Halibut: Select firm, fresh halibut with a mild, slightly sweet aroma. Look for pieces with a pearly white or pinkish-gray color and no brown spots or discoloration.
  • Steaming Technique: Use a bamboo or metal steamer basket placed over a pot of simmering water. Ensure the water level is below the steamer to prevent direct contact with the fish. Steaming preserves the delicate flavor and texture of halibut, preventing it from drying out.
  • Seasoning: Keep the seasoning simple to allow the natural flavors of the halibut to shine. Salt and pepper are essential, and you can add additional herbs or spices like paprika, garlic powder, or lemon zest to enhance the taste.
  • Ginger Sauce: The ginger sauce is a perfect complement to the steamed halibut. Use fresh ginger for the best flavor and grate it finely to ensure a smooth sauce. Soy sauce, rice vinegar, and sesame oil are essential ingredients, and you can adjust the proportions to your taste preference.
  • Garnish: Before serving, garnish the steamed halibut with chopped scallions or cilantro. This adds a pop of color and freshness to the dish, enhancing its visual appeal.

Conclusion:

Steamed halibut with ginger sauce is a healthy, flavorful, and visually appealing dish that showcases the delicate taste of this prized fish. By following these tips, you can ensure perfectly cooked halibut with a delicious and aromatic ginger sauce. Serve it with steamed vegetables or rice for a complete and satisfying meal. Whether you're a seasoned cook or a beginner, this recipe offers a simple yet impressive way to enjoy the goodness of halibut.

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