Editorial sample recipeChinesebeginnerHalalGluten-Free OptionPescatarianDairy-Free

Cantonese Ginger-Scallion Steamed Halibut

Name: Cantonese Ginger-Scallion Steamed Halibut
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 400 g Halibut fillets (skinless); 4 stalk Scallions, finely shredded into long threads; 30 g Fresh ginger, cut into thin matchsticks; 3 tbsp Halal chicken stock; 2 tbsp Halal soy sauce; 1 tsp Sesame oil; 2 tbsp Vegetable oil; 1 piece Red chili, thinly sliced (optional)

Delicate halibut fillets gently steamed and finished with fresh ginger, scallions, soy sauce, and a pour of hot oil to unlock maximum flavor.

Prep: 15 min
Cook: 10 min
Total: 25 min

AI-generated illustration of Cantonese Ginger-Scallion Steamed Halibut

AI illustration

Technique to learn

Hot Oil Sizzling

Pouring smoking oil over raw aromatic garnishes to flash-cook them and release aromatic compounds directly onto a dish.

Instructions

Step 1: Pat the halibut fillets thoroughly dry with paper towels and place them on a heatproof steaming dish.

Step 2: Distribute half of the ginger matchsticks over top of the fish fillets and drizzle with 1 tablespoon of chicken stock.

Step 3: Set up a steamer over boiling water. Place the dish inside, cover tightly, and steam over medium-high heat for 7 to 8 minutes until fish is opaque and flakes easily.

Step 4: Carefully remove the dish from steamer and tilt to pour off excess watery broth.

Step 5: Top the steamed fish with raw shredded scallions, remaining ginger matchsticks, and sliced red chili.

Step 6: Drizzle the soy sauce and remaining 2 tablespoons of chicken stock around the fish base.

Step 7: Heat vegetable oil and sesame oil in a small pan until smoking hot, then carefully pour the hot oil directly over the scallions and ginger to sizzle. Serve immediately.

Cooking tips

Pouring hot oil over raw aromatic herbs releases essential oils instantly without overcooking the fish.
Adjust steaming time based on thickness: allow roughly 8 minutes per inch of fish thickness.
Original home-cooking adaptation inspired by Chinese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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