Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Steamed to perfection in a simple parchment packet and topped with a savory, vegetable-packed soy sauce, this Cantonese halibut is a satisfying Asian-inspired fish feast that’s perfect for anyone looking to add more healthy white fish into their diet.
- Cook time:
- Prep time:
- Total time:
- ½ cup of soy sauce
- 1 Tbsp. rice wine
- 2 Tbsp. sesame oil
- 1 Tbsp. sugar
- 1 garlic clove, finely minced
- 1 tsp. fresh ginger, finely minced
- 1 ½ lbs. fresh halibut, cut into fillets
- ¼ cup matchstick carrots
- ½ red bell pepper, seeded and thinly sliced
- ½ yellow bell pepper, seeded and thinly sliced
- ¼ cup green onions, thinly sliced
- 10-15 cilantro leaves
- Salt and pepper, to taste
- Preheat the oven to 400°F.
- Add the soy sauce, rice wine, sesame oil, sugar, garlic and ginger to a bowl and whisk until completely combined. Set aside.
- Place the halibut fillets on the right side of a piece of parchment paper and season with salt and pepper. Fold over the left side of the parchment paper to completely cover the fillets.
- Starting at the top, make several folds around the parchment paper to enclose the fillets.
- Place the parchment packets on a sheet tray and bake at 400°F for 20 minutes, or until steamed and cooked through.
- Add the sauce that was whisked earlier to a medium-size bowl and heat over low heat until warm, about 5 minutes.
- Add the carrots, red bell pepper, yellow bell pepper and green onions to the sauce and cook for another 3-4 minutes on low heat. Set aside.
- Once the halibut is done cooking, remove the fillets from the parchment paper and place on a plate.
- Serve with the vegetables and soy sauce over top. Garnish with cilantro leaves.