Are you searching for a seafood dish that’s quick, easy, and full of flavor? Look no further than this Asian Simmered Halibut with Rice Wine recipe.
This recipe is perfect for seafood lovers who want to add variety to their dinner repertoire. It’s a delicious, healthy way to enjoy halibut fillets in an Asian-style preparation that will leave your taste buds singing.
With a combination of rice wine, soy sauce, and ginger scallions, this dish brings together the perfect balance of sweet and savory flavors. And the best part? You can have it on your plate in less than 30 minutes!
Not only is this recipe tasty, but it also utilizes sustainable halibut – a white fish that’s mild enough for even those who aren’t big seafood eaters. It’s an easy way to introduce new flavors to your diet while enjoying the health benefits of a low-fat protein source.
So what are you waiting for? Gather up the ingredients and get ready to impress your taste buds – and your dinner guests – with this delectable halibut recipe.
Why You’ll Love This Recipe
If you’re looking to add some variety to your dinner routine, then you’ll love this Asian Simmered Halibut with Rice Wine Recipe. Not only is it incredibly delicious, but it’s also easy to prepare and uses minimal ingredients, making it the perfect meal for a busy weeknight.
One of the key ingredients in this recipe is rice wine, which adds depth and complexity to the dish. The wine’s bright yet subtle flavor complements the delicate taste of halibut fillets, resulting in a dish that is both satisfying and delectable. Additionally, the soy sauce and sesame oil provide a rich umami flavor, while the scallions and dill add an herbal freshness to the mix.
Moreover, there are numerous health benefits to consuming halibut. Halibut is a white fish that is low in fat yet high in protein, making it a nutritious choice for dinner. It’s also an excellent source of omega-3 fatty acids, which are essential for healthy brain function, heart health, and overall well-being.
Overall, this dish showcases perfectly cooked halibut fillets infused with flavorful Asian seasonings that will satisfy your tastebuds and keep you healthy at the same time. So give this recipe a try; we promise that it will become one of your favorite go-to dishes in no time!
- 2 pounds halibut fillets (sustainable halibut, white fish)
- 3 tablespoons rice wine (rice wine, sake)
- 2 tablespoons snipped scallions (scallions)
- 1 tablespoon sugar
- 1½ tbsp low-sodium soy sauce (soy asian style halibut, low sodium)
- 2 tablespoons sake
- 1 tablespoon sesame oil
- 1 tablespoon finely chopped ginger
- 4 cloves garlic, minced
- 1 tsp. grated ginger root
- ½ tsp. spicy chili sauce
- 1/4 teaspoon sea salt
- 4 baby bok choy
These are the ingredients that you will need to prepare the Asian Simmered Halibut with Rice Wine recipe. You can find most of these ingredients at your local grocery store or Asian market. The sustainable halibut is the best choice for the recipe, but any type of white fish can be used as a substitute as well. The recipe calls for both rice wine and sake, but you can use either one if you don’t have access to both. The low-sodium soy sauce is used in the recipe to give the halibut a delicious Asian flavor while also keeping it low in sodium. The spicy chili sauce adds a subtle kick to the dish, and the salt enhances the overall taste of it. Additionally, Baby bok choy is used in this recipe because of its mild sweetness and crunchy texture that compliments the flavors of our halibut dish.
The Recipe How-To
Step 1: Prepare the Halibut and Vegetables
– Cut 2 pounds of halibut fillets into serving size pieces and sprinkle with 1 teaspoon of sea salt.
– Trim and quarter 1 pound of baby bok choy.
– Peel and slice 3 scallions into thin rounds.
Step 2: Make the Sauce
– In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 2 tablespoons of rice wine sake, and 1 tablespoon of sugar until the sugar has dissolved.
Step 3: Assemble Ingredients
– Place the halibut fillets in a large, deep pan or Dutch oven with a lid. Pour the sauce over the fillets.
– Scatter the baby bok choy and sliced scallions around the fish.
– Sprinkle with 2 tablespoons of snipped dill, 1 tablespoon of chopped thyme and a handful of thinly sliced ginger scallions.
Step 4: Cook the Asian Simmered Halibut
– Place a lid on the pot or Dutch oven and bring to a simmer over medium heat.
– Reduce heat to low, and simmer for about 12-15 minutes, until the halibut is cooked through, tender and flakes easily.
Step 5: Serve
– Ladle the halibut, vegetables and sauce onto plates.
– Serve hot over steamed rice or your choice of grains.
– Garnish with more sliced scallions or sesame seeds if desired.
Substitutions and Variations
There are plenty of ways you can play around with the ingredients in this Asian simmered halibut with rice wine recipe to make it your own. Here are some ideas for substitutions and variations that you can try:
– Fish: If you have trouble finding halibut fillets, feel free to use any other type of white fish in its place. Sustainable options include cod, haddock, and barramundi.
– Rice Wine: Sake makes a great substitute for rice wine if you don’t have it on hand or if you prefer the taste of sake. You can also use Shaoxing wine, which is a Chinese rice wine.
– Soy Sauce: For a gluten-free version of this dish, use tamari instead of soy sauce. You can also use low-sodium soy sauce if you’re watching your salt intake.
– Vegetables: Baby bok choy is a great vegetable to pair with this dish, but you can also use other greens like spinach, kale, or Swiss chard. You can also throw in some sliced mushrooms or bell peppers for added flavor and texture.
– Herbs and Spices: If you don’t have thyme or dill on hand, feel free to use other herbs like parsley or cilantro. You can also add some grated gingerroot or minced garlic to the sauce for some extra kick.
– Cooking Methods: Instead of simmering the fish on the stove, you can bake it in foil packets in the oven (similar to how you would make en papillote). Another option is to steam the fish Japanese-style for a lighter, healthier option.
No matter how you choose to customize this recipe, the end result will be a delicious Asian-style halibut dish that’s perfect for any occasion.
Serving and Pairing
Serving this Asian simmered halibut with rice wine recipe is as easy as it is satisfying. Once you have cooked the fish to perfection, scoop some rice into a bowl and top it off with the halibut fillets and sauce. Garnish with some fresh scallions or chives for added flavor and a pop of color.
When it comes to pairing this dish, I recommend serving it alongside steamed bok choy or other leafy greens. The mild bitterness of the vegetable pairs perfectly with the delicate fish and savory rice wine sauce. Alternatively, you could serve this dish with a side of stir-fried vegetables or a simple cucumber salad for a refreshing contrast.
As for wine pairings, an easy choice would be a glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, which will complement the lightness of the fish and add a bright acidity to the meal. If you’re feeling adventurous, try serving it with a glass of chilled sake to bring out the delicate flavors in both the dish and the wine.
No matter what you choose to pair with this Asian simmered halibut with rice wine recipe, be sure to savor every bite for its unique blend of flavors and textures. This is truly one dish that will leave your taste buds wanting more.
Make-Ahead, Storing and Reheating
This Asian Simmered Halibut With Rice Wine Recipe is a great dish to prepare ahead of time if you’re hosting a dinner party or have a busy weeknight ahead. The technique of simmering the halibut in a flavorful broth not only enhances its taste but also ensures that it stays moist and succulent even after reheating.
To make this dish ahead of time, cook the halibut fillets as directed in the recipe and store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, gently reheat the fillets either on a stove-top or wrap them in a foil pouch and bake them in the oven until they are heated through.
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the halibut on high for 1-2 minutes or until heated through. Be sure to cover it loosely with microwave-safe plastic wrap to prevent it from drying out.
You can also enjoy this dish as a cold salad by flaking the halibut into bite-sized pieces and tossing it with some fresh greens and Asian-style dressing for a refreshing meal option.
Whether reheated or served cold, this Asian Simmered Halibut With Rice Wine Recipe retains its delicious flavor and is perfect for grabbing lunch on-the-go or enjoying as part of your weekly meal prep routine.
Tips for Perfect Results
To ensure perfect results and fully enjoy the flavors of this Asian Simmered Halibut with Rice Wine recipe, below are some essential tips.
First, when cooking the halibut fillets, make sure to not overcook them. Because halibut is a delicate white fish, it can easily become dry and rubbery if left on the heat for too long. To avoid this, cook the fillets just until they are opaque and flaky but still moist.
Second, it’s important to use sustainable halibut whenever possible. By choosing sustainably-caught halibut, you are supporting responsible fishing practices and helping to preserve the ocean’s ecosystems.
Next, for optimal flavor, use fresh herbs like thyme and dill. They add depth to the dish while giving it a bright and herbaceous flavor that pairs perfectly with the rice wine and soy sauce.
In addition, when cooking the baby bok choy or other vegetables in this recipe, make sure to not overcook them either. They should be cooked until they are tender-crisp and still retain their vibrant color.
Another tip is to finely chop the scallions before adding them to the dish. This allows their mild onion flavor to infuse into the broth without overwhelming the other components of the dish.
Finally, for added flavor and texture, garnish each serving with a sprinkle of sesame seeds or thinly sliced scallions. The seeds add a pleasant crunch while the scallions provide a freshness that balances out the richness of the sauce.
By following these essential tips, you’ll be able to create a delicious and flavorful Asian Simmered Halibut with Rice Wine recipe that is sure to impress your dinner guests.
In conclusion, this Asian Simmered Halibut with Rice Wine recipe is a must-try for anyone who loves delicious and healthy seafood meals. It’s perfect for anyone who seeks a dinner dish that is both tasty and easy to make. The combination of succulent halibut fillets with the flavorful sauce made of soy sauce, sesame oil, and rice wine is simply divine.
What’s even more amazing about this recipe is that it can easily be customized to suit your taste preferences or dietary restrictions by swapping out ingredients or adjusting the amount of seasoning. Whether you want more spice or less salt, you can always tailor this dish to suit your needs.
So the next time you’re looking for a delectable and effortless seafood recipe that’s perfect for a weeknight dinner or an elegant gathering, give this Asian Simmered Halibut with Rice Wine recipe a try. You won’t be disappointed! Plus, using sustainable halibut makes this dish not only delicious but also environmentally friendly. Enjoy!
Asian Simmered Halibut With Rice Wine Recipe
- 2 lbs halibut fillets
- 3 tablespoons rice wine or 3 tablespoons 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 (to taste)
- 1/2 cup vegetable oil
- Place the halibut fillets in a 9 x 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.
- Note: If you don't have sake or rice wine, use any white wine or dry sherry.
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