Ginger Soy Fish (Easy Halibut Recipes!!) - Rasa Malaysia (2024)

FAQs

Should you soak halibut before cooking? ›

Some recipes for sous vide halibut recommend soaking the fish in a saltwater brine before cooking, in order to season it more deeply and to give it a denser, firmer texture.

Chop 1/2 cup of parsley and add to leeks. Meanwhile, place the halibut in a pan with enough skim milk to just cover. Season with salt and freshly ground pepper. Bring to a boil, cover pan, and gently simmer for 4 minutes.

GRILLED HALIBUT

Halibut's natural mild flavor shines from simple seasoning of salt, pepper and lemon, but it can also handle the aromatic richness of garlic, thyme and other herbs. Fully defrost the halibut filets in the refrigerator for at least 8 hours. Heat clean grill to medium/high (about 400°F).

The American company Little Soya developed the instantly-recognisable plastic fish-shaped container, and the rest is history. Soy fish are now one of the most ubiquitous sauce containers in the world, manufactured by the millions by dozens of companies and found everywhere sushi is eaten.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor.

Preheat an outdoor grill for medium heat and lightly oil the grate. Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over halibut steaks. Cook on the preheated grill until fish flakes easily with a fork, 5 to 6 minutes per side.

Brush both sides of the halibut with the oil and let marinate for 15 minutes. Heat the grill to high. Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter.

When searing halibut in cast iron, use plenty of oil or butter (or both, like in the recipe above) to prevent your fish from drying out. Trying halibut recipes that call for moist heat, like poaching or braising, are also a great way to go.

For halibut, an internal temperature between 120-140 degrees is suitable for a medium to well-done outcome, and cod is best served at 140 degrees. Grab your food-grade thermometer and insert at the thickest part of the fish to get the most accurate reading.

Halibut is notoriously difficult to grill due to its low fat content. The brining process helps solve that problem, but there are a few more tricks as well. First, don't overcook it. Halibut is best when cooked to a low internal temperature.

Why is halibut so expensive? ›

It sits on a pedestal for fish eaters and is sustainably harvested from pristine, glacial-fed waters. However, compared to other types of white fish like haddock, wall eye, blue gill, farmed tilapia, cod, or others, Alaskan halibut can be relatively expensive due to its high quality and small-boat fisherman sourcing.

The fillets may ooze water and are mushy when cooked. While the cause of the condition is unknown, it is thought to be the result of nutritional deficiencies. Microscopically, there is muscle fiber atrophy and sometimes infiltration by inflammatory cells, fibrosis, and calcification of atrophied fibers.

Soy contains isoflavones, which are converted in the body to phytoestrogens, similar to human estrogen that occurs naturally in both men and women. Theoretically, a high isoflavone intake could stimulate production of estrogen and decrease production of testosterone, with one result being enlarged breast tissue.

Deodorizing effect. Putting soy sauce on sashimi before you eat it is not just for the taste. It is also very effective in eliminating odor. The “soy sauce rinse” that is a precooking technique in Japanese cooking makes use of this effect to remove the odor of fish and meat.

Pour some soy sauce into a small bowl, grab your empty fish bottle, squeeze all the air out with your thumb and fore-finger and then pop the neck in to the sauce and release your fingers. This will draw the sauce up into the bottle.

Is this really necessary? Lisa Featherby, Gourmet Traveller food editor, writes: Soaking fish in brine or water before cooking to remove any muddy taste is not necessary.

We've found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it. The result is seafood that's sweet smelling and clean-flavored.