Sautéed Halibut

Name: Sautéed Halibut
Cuisine: Chinese
Ingredients: About 2 tablespoons cornstarch; 1½-2 teaspoons fresh ginger juice; 1 or 2 halibut steaks, about 1 pound; 2 teaspoons rice or white wine vinegar; 1 tablespoon thin soy sauce; ¼-½ teaspoon sugar; ½ teaspoon salt; 3-4 tablespoons vegetable oil; 1 tablespoon Shaoxing wine or medium-dry sherry; 2 garlic cloves, finely chopped; About ½ inch fresh ginger, peeled and finely chopped; 1½ teaspoons cornstarch; 6 tablespoons water; 2 scallions, cut into small rounds

Preparation info

Difficulty
Easy

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

The flavor of halibut is so delicate that it deserves an equally subtle sauce like this one, which has a very slight sweet-and-sour taste to it. Halibut is very expensive so on lean days use cod steaks.

Ingredients

1 or 2 halibut steaks, about 1 pound
1½-2 teaspoons fresh ginger juice

Asia
China
Fish course
Pescatarian

Method

Pat the halibut steaks dry. Rub all over with the ginger juice, piercing the flesh with a fork for better absorption. Leave to stand for 10-15 minutes.
Mix together the sauce ingredients and set aside.
Just before heating the wok, press the steaks on both sides with the cornstarch, smoothing with fingers to coat evenly. Shake off excess cornstarch.