Halibut Cantonese-Style

Cantonese-Style Halibut

Steamed Halibut Cantonese-Style

Firm, lean, meaty, mild, and slightly sweet. Bright white flesh Halibut is often best cooked with moist methods like poaching, steaming, or braising. Inspired by Cantonese technique, here a beautiful piece of Alaskan halibut is cooked in a bamboo steamer then served in a big shallow pool of soy-ginger-garlic-sesame sauce. Each flake is drenched in the flavorful sauce before each bite. It’s quite heavenly.

Halibut Cantonese-Style Recipe

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