Steamed Halibut Fillet with Chinese Rice Wine | Marine Stewardship Council
Steamed Halibut Fillet with Chinese Rice Wine from The SA Ocean Cookbook 2024
Ingredients
- 400g MSC certified halibut fillet (or firm hake medallions)
- 500ml water, salted with 10g salt
- 3 mushrooms, sliced
- Goji berries, soaked
- 2 spring onions, chopped
- 50g shredded ginger
- 80ml Chinese rice wine
- 30ml water
- 100g steamed fish soy sauce
- 15g sugar
- Shredded spring onion
- Spring onion oil to drizzle
- Coriander
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