Steamed Halibut with Ginger and Spring Onions

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By Ken Hom

Published 1998

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I remember this dish from my childhood with great fondness. It is quite unpretentious, simple but really delicious, and I always felt it was one of my mother’s favourites. Halibut was relatively inexpensive in the 1950s and 1960s, so we enjoyed it whenever it was in season and most fresh. The steaming technique kept its firm flesh moist and tender – steaming is usually the best fish-cooking technique – and the addition of ginger and spring onions infused the fish with perfectly harmonious f