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Cantonese Steamed Halibut

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 celebrating Lent or looking to add more healthy white fish into their diet.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Cantonese Steamed Halibut
Cantonese Steamed Halibut
Cook time:
20min
Prep time:
15min
Total time:
35min

Servings:
3-4

Ingredients

  • ½ cup of soy sauce
  • 1 Tbsp. rice wine
  • 2 Tbsp. sesame oil
  • 1 Tbsp. sugar
  • 1 cloves of garlic, finely minced
  • 1 tsp. fresh ginger, finely minced
  • 1 ½ lbs. of 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

Instructions

  1. Preheat the oven to 400°F.
  2. Add the soy sauce, rice wine, sesame oil, sugar, garlic and ginger to a bowl and whisk until completely combined. Set aside.
  3. 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.
  4. Starting at the top, make several folds around the parchment paper to enclose the fillets.
  5. Place the parchment packets on a sheet tray and bake at 400°F for 20 minutes, or until steamed and cooked through.
  6. Add the sauce that was whisked earlier to a medium-size bowl and heat over low heat until warm, about 5 minutes.
  7. 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.
  8. Once the halibut is done cooking, remove the fillets from the parchment paper and place on a plate.
  9. Serve with the vegetables and soy sauce over top. Garnish with cilantro leaves.

Cantonese Steamed Halibut

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

Recent Reviews

5
  1. 5

    Adding the video makes a world of a difference. I made this last evening, following the recipe to a tee. My family believes I am a master chef – not. Thank you for sharing – simply outstanding

    1. We’re glad to hear that you found this video helpful and were able to impress your family, Ray. Thank you for sharing this feedback with us!

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