Originally styled “Halibut in Rice Wine” on allrecipes.com, I think any white fish will do for this recipe. Perhaps even a good thick salmon steak. I made this dish by baking instead of grilling the fish and using basa instead of halibut. I’m a great believer in using whatever fish is available at the supermarket. The sauce, you could also say, isn’t even the expected color for a rice wine based sauce. That’s because there is black bean and soy sauce in it. It came out rather sweetish because of the mirin. I think if you prefer it more tart, then add more rice vinegar.
1 teaspoon vegetable oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 tablespoon black bean sauce
1/2 cup mirin (Japanese sweet wine)
1 tablespoon soy sauce
1 tablespoon rice vinegar
6 (4 ounce) fillets halibut, skin removed
1 teaspoon sesame oil
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro
1. Heat oil in a 10 inch non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to a boil and cook until reduced by half. Remove from heat, and stir in vinegar; taste and adjust seasonings. Set aside.
2. Pat fish dry. Brush with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Grill fish for about 5 minutes per side, or just until cooked through. Cook’s note: I baked the fish in a 350˚F oven for 10-15 minutes. Watch carefully so that they don’t get overdone. Thinner fillets like basa cook up faster than thicker fillets. The rule is that the fish is done when it flakes easily with a fork.
4. To serve, spoon sauce on a fillet and sprinkle with cilantro.
In my continuing quest to prepare healthier meals, I concocted this recipe that uses white fish (tilapia and basa are recommended) and organic cornmeal. It’s not hard to do and can be made in half an hour.
4 white fish fillets such as tilapia or basa
1/2-2/3 cup organic cornmeal
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/2 teaspoon mixed herbs such as Mrs. Dash
- Preheat the oven to 400˚F. Line a baking tray with aluminum foil and spray with cooking spray. Set aside.
- In a shallow pan combine the cornmeal, parsely, onion and garlic powders, salt, lemon pepper, and Mrs. Dash. Dredge each fillet in the cornmeal mixture until thoroughly coated. Place on the prepared baking tray. Spray the tops with cooking spray.
- Bake for 10-15 minutes or until the fish flakes easily with a fork.
It tends to be crunchy and dry. So if a moister product is desired, serve the fish with vegetables in a light sauce or prepare a salsa to serve with it. I suggest a tomato-avocado salsa although a mango salsa would be delicious too.
I’m not sure who Troy is.
I tried this recipe from Eating Well because it only has 310 calories per 5-oz. serving of fish fillet. Anyway, I left my steamer in Bangkok and I was too lazy to improvise one so I baked the fish with a quarter cup of water in the pan. I think that could be increased to half cup because the edges of the fillets were a bit dry. The sauce itself turned out to be slightly bitter tasting which AJ didn’t mind but it bothered me. If it bothers you add a pinch of sugar to the sauce. Or sugar substitute if you’re watching calories like I am.
6 5-oz white fish fillets
6 1/4 inch slices peeled fresh ginger
1/4 cup minced fresh peeled ginger
1/4 cup minced fresh garlic
1/4 cup sesame seeds
2 tablespoons canola or grape seed oil
2 tablespoons sesame oil
1/4 cup low-sodium soy sauce
2-3 minced scallion for garnish
1/4 cup chopped fresh cilantro for garnish (recommended)
Place the ginger slices on top of the fish and steam. About 7 minutes per inch thickness of the fillet. I baked the fillets in a baking dish filled with 1/4 cup water (recommend 1/2 cup) in a 350˚F oven for half an hour.
Meanwhile, in a food processor work bowl, put the ginger and garlic and process until fine. Remove to a small bowl and add the sesame seeds. In a large skillet, heat the canola or grape seed oil and fry the ginger mixture until fragrant, about 1 minute. Add the sesame oil and heat, stirring. Add the soy sauce. Taste the sauce. If it’s bitter, add a pinch of sugar.
Discard the ginger slices on the fish fillets. Spread the sauce on top of the fish fillets. Sprinkle tops with scallion and cilantro, if using.