Best Halibut Simmered In Soy And Sake Recipes

NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE

Nina Simonds's Broiled Halibut With Miso Glaze image

Provided by Amanda Hesser

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 teaspoon grated ginger
2 tablespoons mirin
3 tablespoons mellow white miso
Vegetable oil for brushing pan
1 3/4-pound halibut fillet, cut into four pieces

Steps:

In small bowl, combine ginger, mirin and miso, and mix until smooth. Rub on flesh side of fish pieces. Marinate 30 minutes.
Heat broiler. Brush broiling pan with oil. Lay fish in pan, skin side down, and broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns. Serve with steamed sticky rice and sauteed greens.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 1 gram, Sodium 610 milligrams, Sugar 1 gram, TransFat 0 grams

HALIBUT SIMMERED IN SOY AND SAKE

Halibut Simmered in Soy and Sake image

Categories Sauce Soy Side Halibut Sake Simmer Boil

Yield makes 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup sake
2 tablespoons mirin, honey, or sugar
1 cup Dashi (page 162) or chicken stock, preferably homemade (page 160)
1/4 cup good-quality soy sauce
5 or 6 thin slices peeled fresh ginger
1 tablespoon peeled and finely shredded fresh ginger or 1/2 cup minced scallion, green part only, or both, for garnish
1 1/2 to 2 pounds halibut fillets or steaks (see headnote)

Steps:

Combine the sake, mirin, dashi, soy sauce, and sliced ginger in a skillet or saucepan with a lid; it should be just wide enough to hold the fish. Bring to a boil over medium-high heat. Meanwhile, if you are using shredded ginger, soak it in cold water to cover.
After the liquids have boiled for 1 minute, reduce the heat to medium and gently add the fish, skin side down. Cover and adjust the heat so the mixture simmers steadily. Cook for about 5 minutes, or until the point of a thin-bladed knife meets little resistance when inserted into the thickest part of the fillet.
Carefully remove the fish from the poaching liquid. Drain the ginger if you're using it and garnish the fish. Pass the sauce separately to spoon over the fish and white rice.