Name: Sizzled Ginger & Scallion Halibut in Ponzu
Prep time: 15 min
Cook time: 40 min
Ingredients: 2 pounds lb (908 g) center-cut halibut filet, skin removed; Kosher salt; Ground white pepper; 6 scallions; 1/2 cup (120 ml) ponzu sauce; 2 tablespoon (30 ml) fresh lime juice; 2 tablespoon (30 ml) mirin; 1 tablespoon (15 ml) rice vinegar; 2 teaspoon (10 ml) toasted sesame oil; 3 tablespoon (45 ml) neutral oil; 4 cloves garlic, sliced thinly; 1 (2” [5-cm]) piece fresh ginger, peeled and julienned; Fresh cilantro leaves and tender stems, for serving; Steamed rice, for serving

Sizzled Ginger & Scallion Halibut in Ponzu

By: Jenny Goycochea-Marker, excerpted from Braised

Sizzled Ginger and Scallion Halibut in Ponzu

By: Jenny Goycochea-Marker, excerpted from Braised

This recipe is inspired heavily by the flavors of Chinese whole steamed fish. We sizzle thinly julienned ginger, green onion and sliced garlic in hot oil until fragrant before spreading the mixture over a thick halibut filet. The halibut slowly braises in a flavorful and citrus-forward ponzu-based broth until perfectly tender and flaky. This dish is so simple, so light, but so full of intense flavor—serve over steamed rice with tons of fragrant cilantro.

Serves6

Preparation Time15 min

Cooking Time40 min

Ingredients

2 pounds lb (908 g) center-cut halibut filet, skin removed
Kosher salt
Ground white pepper
6 scallions
1/2 cup (120 ml) ponzu sauce
2 tablespoons (30 ml) fresh lime juice
2 tablespoons (30 ml) mirin
1 tablespoon (15 ml) rice vinegar
2 teaspoons (10 ml) toasted sesame oil
3 tablespoons (45 ml) neutral oil
4 cloves garlic, sliced thinly
1 (2” [5-cm]) piece fresh ginger, peeled and julienned
Fresh cilantro leaves and tender stems, for serving
Steamed rice, for serving

INSTRUCTIONS

Preheat an oven to 300°F (150°C).
Pat the halibut dry and season all over with salt and white pepper. Lay the fish in an oven-safe skillet or dish and set aside.
Using a sharp knife, divide the scallions into the white/light green parts and the dark green parts. Cut the white/light green parts into 2-inch (5-cm) pieces. Then, julienne them lengthwise so that they’re finely sliced. Cut the dark green parts into 1-inch (2.5-cm) pieces and set them aside.
In a small bowl, whisk together the ponzu sauce, lime juice, mirin, rice vinegar and sesame oil, and set aside.
In a medium-sized skillet, heat the oil over medium heat. Once the oil is hot and shimmering, add the julienned scallions, garlic and ginger. Cook, stirring occasionally, for 3 to 4 minutes, or until very fragrant and the ginger and garlic are starting to brown. Turn off the heat and stir in the dark green parts of the scallions, just until they’re wilted. Season these aromatics lightly with salt.
Pour the oil and sizzled ginger, scallions, and garlic over the halibut, along with any oil from the pan. Spread the aromatics out so that they are evenly distributed over the top of the fish. Pour the ponzu sauce mixture over the fish, cover and transfer to the oven. Braise the fish for 20 to 30 minutes, until just cooked through. Remove the fish from the oven and baste with the sauce in the pan for 2 to 3 minutes.
Top with cilantro and serve over steamed rice.