Steamed Halibut Fillets with Sake-Soy Glaze (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 3/4 cups good-quality sake |
1 cup mirin (sweet rice wine) or sweet vermouth |
1 cup soy sauce |
1/2 cup dark brown sugar |
1 stalk lemongrass, cut in 1/2 and smashed |
2 cups water |
6 1/8 -inch slices fresh gingerroot |
4 (6-ounce) halibut fillets |
steamed white rice, accompaniment |
green onions, cut on the bias, garnish |
toasted sesame seeds, garnish |
Directions:
1. In a saucepan, bring 3/4 cup of the sake, the mirin, sugar, and soy sauce to a boil. Reduce the heat and cook at a low boil until reduced to a thick glaze. Remove from the heat and let cool slightly.
2. In the bottom of a steamer, combine the remaining 2 cups sake, the lemon grass, water, and ginger. Bring to a boil.
3. In the top of the steamer basket, lay the fish fillets in a single layer. Drizzle or brush with the glaze, cover, and steam until tender and just cooked through, about 5 minutes.
4. Remove the fish from the steamer and arrange over the rice in the middle of 4 plates. Garnish with sliced green onions and sesame seeds, and serve.
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