Boiled Halibut Fillet served Asian style with fresh herbs and sliced chilies

Asian Style Boiled Halibut Fillet – Simple & Savory Delight

Name: Asian Style Boiled Halibut Fillet – Simple & Savory Delight
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 200 g Halibut Fillet (fresh, skinless) - choose firm, moist fillet with no fishy smell; 500 ml Water (for boiling); 3 slices Fresh Ginger, sliced thin - pick fresh ginger with smooth skin and firm texture; 2 pieces Scallions (green onions), cut into 5 cm lengths - select bright green, crisp scallions; 2 cloves Garlic Cloves, crushed - use fresh, unblemished garlic; 1.5 tbsp Light Soy Sauce - choose a good quality, naturally brewed soy sauce; 0.5 tsp Sesame Oil (optional for drizzle); to taste n/a Salt; 1 piece Fresh Red Chili (optional, sliced) - for a mild kick and color

Home Page / Boiling Recipes / How to Boil Halibut

easy

10 min

Nutritional value per serving

Calories180kcal

Carbs4gram

Fat5gram

Protein28gram

Ingredients

Quantity

Halibut Fillet (fresh, skinless) - choose firm, moist fillet with no fishy smell200 g
Water (for boiling)500 ml
Fresh Ginger, sliced thin - pick fresh ginger with smooth skin and firm texture3 slices
Scallions (green onions), cut into 5 cm lengths - select bright green, crisp scallions2 pieces
Garlic Cloves, crushed - use fresh, unblemished garlic2 cloves
Light Soy Sauce - choose a good quality, naturally brewed soy sauce1.5 tbsp
Sesame Oil (optional for drizzle)0.5 tsp
Saltto taste n/a
Fresh Red Chili (optional, sliced) - for a mild kick and color1 piece

This Asian Style Boiled Halibut Fillet recipe offers a healthy, delicious, and easy way to enjoy fresh seafood with fragrant Asian flavors. Using common ingredients like ginger, scallions, and soy sauce, you get a beautifully tender fillet infused with subtle aromatics. The dish suits a low-calorie, high-protein diet, perfect for light lunches or dinners. Ingredients cost approximately $15 USD (13€ / £11 / ₹1240). This recipe is marked as easy with a total time under 30 minutes, making it accessible even to novice cooks. Food safety is prioritized with clear internal temperature guidelines (62.8°C/145°F for fish).

Preparation instructions

Prepare the boiling broth

1Pour 500 ml water into a medium pot. Add sliced ginger, scallions, and crushed garlic. Bring to a boil over medium-high heat. This aromatic broth will gently infuse the halibut with delicate flavors.

Boil the halibut fillet

2Once the broth is boiling, carefully add the halibut fillet. Reduce heat to maintain a gentle simmer. Cook uncovered for 6-8 minutes. The fish is done when it turns opaque, flakes easily with a fork, and reaches an internal temperature of 62.8°C (145°F). Use a food thermometer to check!

Remove and drain the fish

3Using a slotted spoon or spatula, gently remove the halibut fillet from the broth. Place it on a warm serving plate. Draining removes excess liquid but preserves the infused aroma.

Season and serve

4Drizzle the halibut with 1.5 tbsp light soy sauce and 0.5 tsp sesame oil if using. Sprinkle sliced fresh red chili on top for a touch of heat and color. Serve immediately with steamed rice or vegetables.

Cooking Tips

-Use a food thermometer to ensure the fish reaches the safe internal temperature of 62.8°C (145°F) to prevent undercooking.

-Avoid cross-contamination by using separate cutting boards and utensils for raw fish and other ingredients.

-If fresh halibut is not available, you can substitute with cod or other firm white fish fillets.

-For a stronger flavor, add a few slices of lemongrass or a piece of star anise to the boiling water.

-Do not overcook the fish to keep it moist and tender – check early starting at 6 minutes.

Equipment

Medium pot
Sharp knife
Cutting board
Slotted spoon or spatula
Food thermometer (recommended)
Serving plate

Shopping List

[ ] Halibut fillet (200g) – about $10. Look for moist, firm fillet with no strong fishy odor at the seafood counter.
[ ] Fresh ginger (small piece) – about $0.50. Choose ginger with smooth skin and firm texture.
[ ] Scallions (2 pieces) – about $0.40. Pick bright green, crisp ones.
[ ] Garlic (2 cloves) – about $0.20. Fresh, unblemished cloves are best.
[ ] Light soy sauce (bottle) – about $3. Choose naturally brewed for best flavor.
[ ] Sesame oil (small bottle, optional) – about $4. For finishing drizzle only.
[ ] Fresh red chili (optional) – about $0.50. Use according to your heat preference.

Total approximate cost: $15.10

FAQ

How do I know when the halibut is fully cooked?

The halibut is fully cooked when it turns opaque and flakes easily with a fork. Use a food thermometer to ensure it has reached an internal temperature of 62.8°C (145°F) which is safe for fish.

Can I use frozen halibut for this recipe?

Yes, but make sure to fully thaw the fillet in the refrigerator before cooking to ensure even and safe cooking.

Can I add other vegetables to the boiling broth?

Yes, you can add vegetables like sliced mushrooms or bok choy to the broth if you like. Just add them at the start of boiling so they cook through.

What if I don't have a food thermometer?

You can check doneness by observing color and texture – fully cooked halibut turns from translucent to opaque and flakes easily. However, using a thermometer is safest to avoid undercooking.