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Thai Steamed Halibut Recipe

November 28th, 2013 by alice  Tags: , , | Print This Post Print This Post


  1. 1cuplow-fat coconut milk
  2. 1 grated largelemon, rind of
  3. 2mediumgreen onions, coarsely chopped
  4. 2teaspoons peeled and gratedfresh ginger
  5. 2teaspoons choppedcilantro, divided
  6. 1clovegarlic, peeled and minced
  7. 1/4teaspoonred pepper flakes
  8. 1/4teaspoonground turmeric
  9. 1 1/3lbshalibut fillets
  10. parchment paper
  11. 2tablespoonsfresh lime juice
  12. 1tablespoonfish sauce or2 teaspoonssoy sauce
  13. 1/8teaspoonsalt
  14. 1lime, cut into wedges


  1. Combine coconut milk with lemon peel, green onions, ginger, 1 teaspoon cilantro, garlic, red pepper flakes and tumeric.
  2. Cut halibut into serving pieces and place in an 8 or 9 inch glass pan; pour coconut milk marinade over fish.
  3. Cover and refrigerate for 1 to 2 hours; do not marinade longer as the fish will become too soft.
  4. Line a steamer with parchment paper and poke holes in paper.
  5. Combine lime juice and fish sauce.
  6. Remove halibut from marinade, keeping marinade on the fish, and place in steamer set over boiling water.
  7. Discard excess marinade.
  8. Or set a rack over the water, place fish on a plate and set on rack not touching the water.
  9. Spoon half of lime juice mixture over fish and sprinkle with salt.
  10. Baste fish with remaining lime juice mixture during cooking time.
  11. Cover the steamer and steam 12 minutes per inch of thickness.
  12. Check for doneness.
  13. Keep water at a high boil during cooking time.
  14. Remove halibut from steamer and sprinkle with remaining cilantro.
  15. Serve with lime wedges.

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