Sake Steamed Halibut With Ginger Cabbage Recipes

Steps:

• Heat water and butter in a large, heavy saucepan over medium heat until butter melts. Add cabbage, and season with salt and pepper. Cover, and steam, stirring occasionally, until cabbage is tender, about 25 minutes. Stir in dill.
• Season halibut on both sides with salt and pepper. Arrange fish on top of cabbage in a single layer. Cover, and steam until cooked through, about 6 minutes. Season with pepper. Garnish with dill.

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.

Steps:

• Preheat grill for medium-high heat.
• Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
• Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

Steps:

• Soak the cauliflower in the ginger juice at room temperature for 1 hour.
• Drain.
• Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
• Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
• Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
• Divide the sake between the skillets and bring to a boil.
• Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
• Cover and cook over high heat until the fish is firm, about 10 minutes.
• Transfer the halibut and vegetables to shallow bowls.
• Garnish with the shaved cauliflower and sliced scallions and serve.