STEAMED HALIBUT WITH GINGER SCALLIONS AND CILANTRO ENJOY DAN:

STEAMED HALIBUT WITH GINGER SCALLION AND CILANTRO by CHEF DAN:

Serves 2

2 skin on boneless halibut fillets (7 Oz) each or white fleshed fish of your choice

MARINATE:

3 cloves garlic, peeled and sliced

1 thumb-size fresh ginger, sliced

Stems from one bunch of cilantro (reserve leaf for garnish)

1/4- cup sake

2 tablespoon EACH soy sauce and hoisin sauce

3 tablespoon mirin

1 tablespoon lime juice

1 teaspoon EACH oyster sauce, hot chili oil, and sea salt

2 teaspoons sesame oil

BLEND ALL INGREDIENTS IN A BLENDER (set aside)

GINGER-SCALLION- CILANTRO GARNISH:

2 tablespoons fresh ginger, peeled and finely sliced

3 tablespoons EACH scallion, bias-sliced into 1/2-inch lengths, and fresh snipped chives.

1/2-cup fresh cilantro leaves

IN A BOWL COMBINE ALL INGREDIENTS AND TOSS TO COMBINE.

HOT CHILI OIL:

2 tablespoons grape-seed oil

1 teaspoon EACH hot chili oil, sesame oil, and soy sauce

2 garlic cloves, thinly sliced

1 tablespoon fresh ginger, fine julienne

IN A SAUCE-PAN OVER HIGH-HEAT, ADD OILS WHEN SIZZLING; ADD GARLIC AND STIR QUICKLY UNTIL GOLDEN BROWN; ADD GINGER & SOY SAUCE; SPOON OVER THE DISH.

DIRECTIONS:

1.   Score fillets diagonally on the skin side nearly halfway through the fillet every 2-inch along its length; place in zip-lock bag.

2.   Prepare marinate and place in zip-lock bag add fish toss to coat.

3.   Place in the refrigerator for about 8 hours turning half way through.

4.   Meanwhile prepare ginger-cilantro garnish.

5.   Heat water in a steamer basket; place fillets in the basket skin-side up.

6.   Cover and let steam for 5 minutes.

7.   Immediately after fish comes out of the steamer, prepare the hot garlic oil.

8.   Remove fillets to individual plates; season lightly with salt & pepper.

9.   Drizzle with hot chili oil and serve with ginger- scallion cilantro garnish.

ENJOY DAN:                   SING SONGS & PLANT SEEDS & DANCE!!