📝 About This Recipe
This elegant dish draws inspiration from classic Cantonese steaming techniques, highlighting the pristine, flaky texture of wild-caught halibut. By infusing the fish with fresh ginger and finishing it with a signature 'sizzling oil' technique, we unlock a depth of flavor that is both sophisticated and incredibly healthy. It is a quintessential keto-friendly masterpiece that delivers a clean, umami-rich experience without the need for heavy starches or sugars.
🥗 Ingredients
The Fish
- 2 pieces Halibut Fillets (6-ounce portions, skinless and about 1-inch thick)
- 1 tablespoon Shaoxing Wine (or dry sherry for a keto-friendly aromatic)
- 1/4 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon White Pepper (ground)
Aromatics & Steaming
- 2 inch piece Fresh Ginger (peeled and cut into fine matchsticks (julienned))
- 4 stalks Scallions (divided: 2 cut into 2-inch lengths, 2 finely shredded)
- 1/2 cup Cilantro (fresh leaves and tender stems)
The Umami Sauce
- 3 tablespoons Liquid Aminos (or Tamari for gluten-free/keto soy substitute)
- 1 teaspoon Toasted Sesame Oil (high quality)
- 1/2 teaspoon Fish Sauce (for added depth)
- 1 tablespoon Water (to balance the saltiness)
The Sizzle
- 3 tablespoons Avocado Oil (or any high-smoke point neutral oil)
👨🍳 Instructions
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1
Pat the halibut fillets completely dry with paper towels. Season both sides lightly with sea salt and white pepper.
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2
Place the 2-inch lengths of scallion on a heat-proof plate that will fit inside your steamer basket to create a 'bed' for the fish.
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3
Lay the halibut fillets on top of the scallions and drizzle with the Shaoxing wine. Top the fish evenly with half of the julienned ginger.
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4
Prepare your steamer: Fill a wok or large pot with 2 inches of water and bring to a rolling boil.
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5
Carefully place the plate with the fish into the steamer basket, cover tightly, and steam over high heat for 8-10 minutes. The fish is done when it turns opaque and flakes easily with a fork.
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6
While the fish steams, whisk together the liquid aminos, sesame oil, fish sauce, and water in a small bowl. Set aside.
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7
Once the fish is cooked, carefully remove the plate from the steamer. You will notice liquid on the plate; carefully pour off and discard this liquid as it can be overly 'fishy' in flavor.
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8
Top the steamed fillets with the remaining fresh julienned ginger, the finely shredded scallions, and the fresh cilantro.
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9
In a very small saucepan, heat the avocado oil over high heat until it just begins to smoke slightly.
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10
Immediately and carefully pour the hot oil directly over the raw ginger and scallions on top of the fish. It should sizzle loudly, which partially cooks the aromatics and releases their fragrance.
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11
Pour the prepared umami sauce around the base of the fish (not directly over the crispy top) so it mingles with the oils on the plate.
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12
Serve immediately while the aroma is at its peak and the fish is buttery soft.
💡 Chef's Tips
Always use the freshest halibut possible; the flesh should be translucent and firm before cooking. If you don't have a bamboo steamer, you can use a metal rack inside a deep pot with a tight-fitting lid. Do not skip pouring off the steaming liquid from the plate; this ensures your final sauce stays clean and bright. Julienne your ginger as thinly as possible (matchstick size) so the hot oil can effectively soften the bite. If halibut is unavailable, Chilean Sea Bass or Cod make excellent fatty, keto-friendly substitutes.
🍽️ Serving Suggestions
Serve alongside steamed bok choy or sautéed spinach to soak up the aromatic sauce. Pair with a chilled, crisp glass of Sauvignon Blanc or a dry Sparkling Water with lime. For a complete keto meal, serve over 'cauliflower rice' seasoned with a touch of lime and cilantro. Add a side of smashed cucumber salad with chili oil for a refreshing, spicy contrast. Garnish with a few slices of fresh red chili if you prefer a hit of heat.