Asian Simmered Halibut With Rice Wine
- Cuisine: Asian
- Course: Main Course
- Features: Fast
Summary:
These halibut fillets are briefly marinated in rice wine and then gently simmered in oil. Joan Nathan got this recipe from Han Feng, a New York fashion designer, and included it in her new book. If you don't have sake or rice wine, use any white wine or dry sherry. Serve with fresh steamed asparagus and rice.
4 to 6 servings
Ingredients:
- 2 pounds halibut fillets
- 3 tablespoons rice wine or sake
- 2 tablespoons snipped dill
- 1 tablespoon chopped thyme
- 3 scallions, both white and light-green parts diced in thin rounds
- 2 teaspoons sugar
- 1 teaspoon sea salt, or to taste
- 1/2 cup vegetable oil
Directions:
Place the halibut fillets in a 9-by-13-inch baking dish. In a small bowl, combine the rice wine or sake, the dill, thyme, scallions, sugar and sea salt and spoon this marinade over the fillets. Cover and refrigerate for 15 minutes or up to 30 minutes.
In a skillet large enough to hold the fillets in one layer, heat the vegetable oil over medium heat. Gently add the fillets, along with the marinade. Bring to a slow simmer, adjusting heat as necessary, then cover and cook until the fish flakes, about 15 minutes. Remove the fish from the pan and serve on a platter with rice, sauced with the cooking juices.
Recipe Source:
Adapted from "The New American Cooking," by Joan Nathan (Knopf, 2005).
E-mail the Food Section with recipe questions.
