Steamed Halibut Fillets with Sake-Soy Glaze
cami
ingredients
- 2 3/4 cups good-quality sake
- • 1 cup mirin (sweet rice wine) or sweet vermouth
- • 1 cup soy sauce
- • 1/2 cup dark brown sugar
- • 1 stalk lemongrass, cut in 1/2 and smashed
- • 2 cups water
- • 6 1/8-inch slices fresh gingerroot
- • 4 (6-ounce) halibut fillets
- • Steamed white rice, accompaniment
- • Green onions, cut on the bias, garnish
- • Toasted sesame seeds, garnish
directions
- 1
In a saucepan, bring 3/4 cup of the sake, the mirin, sugar, and soy sauce to a boil. Reduce the heat and cook at a low boil until reduced to a thick glaze. Remove from the heat and let cool slightly.
- 2
In the bottom of a steamer, combine the remaining 2 cups sake, the lemon grass, water, and ginger. Bring to a boil.
- 3
In the top of the steamer basket, lay the fish fillets in a single layer. Drizzle or brush with the glaze, cover, and steam until tender and just cooked through, about 5 minutes.
- 4
Remove the fish from the steamer and arrange over the rice in the middle of 4 plates. Garnish with sliced green onions and sesame seeds, and serve.
Source: cami
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