Ingredients with Measurements:
- 4 halibut steaks (6 oz each)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1/4 tsp red pepper flakes
- 1 tbsp cornstarch
- 1/4 cup water
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds
Special equipment needed:
- Baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
3. Place the halibut steaks in a baking dish and pour the glaze over them, making sure they are coated evenly.
4. Bake for 20-25 minutes, or until the halibut is cooked through and flakes easily with a fork.
5. In a small bowl, whisk together cornstarch and water until smooth.
6. Remove the halibut from the oven and transfer it to a serving platter.
7. Pour the glaze from the baking dish into a small saucepan and bring it to a simmer over medium heat.
8. Whisk in the cornstarch mixture and continue to simmer until the glaze thickens, about 2-3 minutes.
9. Drizzle the thickened glaze over the halibut steaks and sprinkle with green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 11g
Saturated Fat: 2g
Cholesterol: 70mg
Sodium: 930mg
Carbohydrates: 21g
Fiber: 0g
Sugar: 18g
Protein: 33g
Substitutions for ingredients:
- Instead of halibut, you can use any firm white fish, such as cod or sea bass.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of sesame oil, you can use vegetable oil or olive oil.
- If you don't have green onions, you can use chopped cilantro or parsley.
Variations:
- Add 1 tbsp of hoisin sauce to the glaze for a sweeter flavor.
- Use orange juice instead of rice vinegar for a citrusy twist.
- Add 1 tbsp of miso paste to the glaze for a savory umami flavor.
Tips and tricks:
- Make sure to coat the halibut steaks evenly with the glaze to ensure maximum flavor.
- If the glaze is too thick, add a little bit of water to thin it out.
- To prevent the halibut from sticking to the baking dish, lightly grease it with cooking spray or oil.
- To check if the halibut is cooked through, insert a fork into the thickest part of the fish and twist gently. If the flesh flakes easily, it's done.
Storage instructions:
Leftover halibut can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the halibut in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the halibut steaks on a bed of steamed rice or quinoa, and garnish with additional green onions and sesame seeds.
Garnishes:
Green onions and sesame seeds
Pairings:
- Steamed rice or quinoa
- Stir-fried vegetables
- Asian-style slaw
- Edamame
Suggested side dishes:
- Steamed broccoli
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the glaze is too thin, whisk in more cornstarch and water mixture until desired thickness is reached.
- If the halibut is not cooked through after 25 minutes, return it to the oven for an additional 5-10 minutes, or until it flakes easily with a fork.
Food safety advice:
- Make sure to cook the halibut to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover halibut in the refrigerator within 2 hours of cooking.
- Reheat leftover halibut to an internal temperature of 165°F before eating.
Food history:
Asian-style glazes have been used in cooking for centuries, particularly in Chinese and Japanese cuisine. These glazes typically combine soy sauce, honey, vinegar, and other seasonings to create a sweet and savory flavor profile.
Flavor profiles:
Sweet, savory, umami
Serving suggestions:
Serve the halibut steaks with a side of steamed rice or quinoa, and pair with stir-fried vegetables or an Asian-style slaw for a complete meal.
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