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Pan-Seared Halibut Recipe
A reinterpretation of the classic Cantonese steamed fish, the pan-seared halibut is a dish that combines both Western and Asian cuisine. Crisp on the outside, each bite of the halibut is guaranteed to melt in your mouth. It’s healthy, delicious, and easy to make! Recreate this halibut recipe in the comfort of your home.
Meal: Lunch, Dinner
Cuisine: Cantonese, Chinese
Preparation time:
Cooking time:
Total time:
Yield: 2 servings
Ingredients
- 2 Halibut fillets
- ¼ tsp of salt
- ¼ tsp of black pepper
- 4 tbsp of cornstarch
- 2 ½ tbsp of vegetable oil
- 3 shallots, chopped
- 3 cloves of garlic, chopped
- 3 stalks of scallion, sliced
- ½ ginger, sliced
- 3 tbsp of light soy sauce
- 100ml of water
- 1 tbsp of Shaoxing wine
- 1 tsp of sesame oil
- ¼ tsp of white pepper
- 2 tsp of sugar
- 1 red chilli, sliced
Equipment
- Paper towels
- 1 pan
- 1 saucepan
- 1 mesh strainer
Directions
- Pat the Halibut fillets with paper towels to dry.
- Season the fillets with salt and pepper and coat evenly with cornstarch on all sides.
- In a pan over medium heat, add 1 tablespoon of vegetable oil.
- Turn the heat down to medium-low and place the fillets, skin side down, to cook for 3 minutes. Repeat with the other side.
- Transfer the fish to a plate and set it aside.
- In a saucepan, heat another tablespoon of vegetable oil.
- Add the shallots, garlic, 2 stalks of scallions, ginger, and sauté until fragrant.
- Pour in the light soy sauce and water, and simmer over low heat for 10 minutes.
- Add the Shaoxing wine, sesame oil, white pepper, and sugar. Stir until well combined.
- Remove from heat and pour the sauce through a mesh strainer.
- In the same pan, quickly heat the remaining half tablespoon of cooking oil.
- Ladle the sauce over the pan-seared Halibut and garnish with the remaining sliced scallion and red chilli.
- Pour the heated oil over the top and serve!
The Perfect Halibut
You can perfect this halibut recipe with these pointers.
- Select premium grade light soy sauce to further enhance the dish's flavour.
- Avoid overusing oil while searing the fish and cooking the sauce.
- Avoid finely chopping any of the ingredients used in the sauce. It’ll help infuse the flavours into the dish.