Herbs and Spices - Garlic, Ginger & Chives by Colin West
Author:Colin West
Language: eng
Format: mobi
Tags: Food & Wine, Cookbooks, Gardening & Horticulture, Gardening & Landscape Design, Cooking by Ingredient, Spices & Condiments, Hobbies & Home, Herbs, Crafts
Publisher: CW Publications
Published: 2013-06-26T06:00:00+00:00
PREPARATION
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 over several inches of gently boiling water, and cover.
Gently steam for 10 minutes.
Pour water out of the dish and sprinkle the fillet with green onion.
Drizzle soy sauce over the surface of the fish.
Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke.
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