Yield: 4 servings
Measure | Ingredient |
---|---|
4 larges | Halibut steaks, 1/2 lb each |
3 tablespoons | Finely chopped fresh ginger |
6 tablespoons | Finely chopped scallions |
2 tablespoons | Light soy sauce |
1 tablespoon | Dark soy sauce |
1½ tablespoon | Minced fresh coriander |
2 tablespoons | Chinese rice wine or: Dry sherry |
1 tablespoon | Chinese sesame oil |
MARINADE
GARNISH
LAY THE HALIBUT STEAKS on a platter. Puree the marinade ingredients in a blender and spread it evenly over the halibut steaks. Allow to marinate for 2 hours in the refrigerator or 1 hour at room temperature. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the halibut steaks for 5 to 8 minutes on each side, depending on their thickness. Garnish with the chopped coriander and serve immediately.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK