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 flavours.
This is a fine example of southern Chinese home cooking at its best: simple ingredients blended carefully and respectfully.
Cut the halibut fillets into 5 cm (
Next set up a steamer, or put a rack into a wok or deep pan, and fill it with
Remove from the steamer and serve at once with rice.
This recipe is just as delicious with salmon fillets or any firm white fish fillets, such as sea bass.
© 1998 Ken Hom. All rights reserved.