Spring means only one thing to BC seafood lovers – it’s fresh seafood season! Starting with herring, then halibut, spot prawns, spring salmon, and more, these will eventually lead us to the fresh fish varieties of the summer. It is an exciting time, indeed!
Currently, halibut is lining the market shelves. Here is a recipe from The Province for steamed halibut with mango teriyaki sauce.
Steamed halibut with mango teriyaki sauce
Preparation time: 15 minutes | Cooking time: About 10 minutes | Makes: 4 servings
- 1/2 cup teriyaki sauce (I used Kikkoman brand)
- 1/2 cup chicken or vegetable stock or broth
- 2 Tbsp. honey
- 2 Tbsp. fresh lime juice
- hot Asian-style chili sauce, to taste
- 1 Tbsp. cornstarch
- 1 Tbsp. vegetable oil
- 1/2 medium red bell pepper, cut into small cubes
- 1 garlic clove, finely chopped
- 2 tsp. finely chopped fresh grated ginger
- 1 small, ripe mango, peeled and cut into small cubes
- 4 (5 to 6 oz.) halibut fillets (for the sustainable option, select bottom longline caught Pacific halibut).
- 2 green onions, thinly sliced
Place the first 6 ingredients in a bowl and whisk until the cornstarch is dissolved. Heat the oil in small pot set over medium-high.
Add the bell pepper, garlic and ginger and cook 2 minutes. Pour in the teriyaki sauce mixture, bring to a simmer, and simmer 1 minute until lightly thickened. Stir in the mango, turn the heat to low, cover and reserve sauce until needed.
Get out a large bamboo or stainless steel steamer. Cut a piece of parchment into a round the size of the bottom of the steamer. Poke a few holes in the paper, and then set in the steamer. Set the halibut in the steamer.
Cover the steamer, set over simmering water, and steam until the fish is just cooked through, about 5 minutes.
Plate the fish, top with sauce, sprinkle with green onion, and serve.