How to Cook Halibut -Recipe Soy Ginger Halibut
with Chef Matt Dunk
| This is one of my go to recipes for white fish when I want to break out of the box a little. Although it works good with Salmon, our preference is with ground fish. Any species, be it Halibut, Ling Cod or rock fish will work well. A short video on this preparation is attached. Sorry for the low resolution and image quality, but we hope it helps you with the preparation. Note it is in three segments. |  |
Rinsing: (Key Step) Rinse the fish thoroughly with cold water. Use a piece of paper towel to wipe it off and pat it nearly dry again. If you smell the fish before and after rinsing you will notice a big difference.
Dealing with the skin: With a sharp knife remove the skin before cooking.
Marinade:
- 1/4 cup honey
- 2/3 cup soy sauce
- 1 tble pickled ginger juice
- 1 1/2 tble chopped pickled ginger
Mix well taste should be a nice balance between salt and sweet
If to salty add more honey
If to sweet add more soy
I marinate for a minimum 30 mins, but I like around and hour. Cut the halibut into 1 person portion sizes and flip once or twice to ensure full marinade coverage. You can use a container or large ziplock bag.
Cooking.
Preheat oven to 400
Heat a pan to med-hot and add a tblsp of oil
Sear each side of fish for 30 secs. To a golden brown colour and place on a baking sheet
(careful to to leave to long in pan or honey will burn)
Finish cooking by placing in oven for 4-6 mins depending on thickness
Remove from oven when 60% cooked as the fish will continue to cook out of oven
Enjoy!