Crispy Steamed Whole Halibut – Simple & Delicious
Nutritional value per serving
Calories320kcal
Carbs3gram
Fat8gram
Protein45gram
Ingredients
- Whole fresh halibut fish (about 2-3 lbs) - look for firm flesh, bright eyes, and no fishy smell1 piece
- Fresh ginger - choose firm, smooth skin, free from mold1 inch piece
- Green onions (spring onions) - vibrant green, crisp3 stalks
- Soy sauce (low sodium preferred)3 tbsp
- Sesame oil - toasted variety for more flavor1 tbsp
- Salt1 tsp
- Freshly ground black pepper0.5 tsp
- Cooking oil (vegetable or canola) for crisping - neutral flavor2 tbsp
- Lemon or lime wedges for servingto taste n/a
This recipe guides you through steaming a whole halibut fish flawlessly, followed by a quick pan-sear for irresistibly crispy skin. Perfect for home cooks with basic kitchen tools, it ensures a moist, tender fish inside with a golden crunchy exterior, combining flavor and texture elegantly. The recipe highlights food safety by specifying safe internal temperatures, hygienic handling, and clear visual cues to know when the fish is perfectly done. Using common supermarket ingredients, this straightforward process takes about 45 minutes and is suitable for pescatarians and those seeking a healthy protein option. The total cost of ingredients is approximately $22 / €20 / £17 / ₹1650, with about 320 calories per serving. The recipe is rated easy in complexity and is ideal for everyday meals or special occasions.
Preparation instructions
Prepare the fish and aromatics
1Rinse the whole halibut under cold running water and pat dry with paper towels. Avoid cross-contamination by washing your hands and sanitizing any surfaces the raw fish touched. Score the skin of the fish with 3-4 diagonal slashes on each side to allow even cooking and flavor penetration. Slice the ginger thinly and cut the green onions into 2-3 inch lengths.
Fill your steamer and bring water to boil
2Fill a large wok or deep pot with about 3 inches of water. Place a steaming rack or a heatproof plate inside. Cover and bring the water to a rolling boil over high heat. This will take about 5-7 minutes. Keep an eye to ensure the water doesn't evaporate completely during steaming.
Season the fish and arrange for steaming
3Rub the salt and pepper both inside the cavity and on the skin of the fish, including inside the scores. Place some ginger slices and green onion pieces inside the fish cavity and lay the rest on top for aroma. Transfer the fish onto a heatproof dish that fits in your steamer.
Steam the fish
4Place the plate with fish onto the steaming rack over boiling water. Cover the steamer tightly and steam for about 15-20 minutes. Steam time varies by fish size; for a 2 lb fish, 15 minutes generally suffices. To check if done, pierce the thickest part with a fork or skewer; the flesh should turn opaque and flake easily. The internal temperature of the fish should be at least 63°C (145°F) for safety.
Remove fish and prepare for crisping
5Carefully remove the fish from the steamer. Drain any excess liquid to avoid splattering when frying. Pat the skin lightly if needed but don’t dry completely to allow crispiness.
Heat oil and crisp the skin
6In a large non-stick skillet over medium-high heat, add 2 tablespoons of cooking oil. When the oil shimmers, carefully place the steamed fish skin-side down into the pan. Press gently with a spatula for even contact with the pan. Fry for 3-4 minutes until the skin turns golden and crispy. Be careful of hot oil splatter. Flip briefly if desired to crisp the other side but do not overcook.
Add soy sauce and sesame oil
7Mix soy sauce and sesame oil together and drizzle over the fish just before serving to add flavor and shine.
Serve immediately
8Serve the crispy steamed halibut with lemon or lime wedges on the side. Garnish with additional green onions if desired. Enjoy your moist, tender and crispy halibut while hot for best texture and flavor.
Cooking Tips
1To avoid cross-contamination, always wash your hands, utensils, and surfaces thoroughly after handling raw fish.
2Use a thermometer to check the fish’s internal temperature and avoid overcooking or undercooking.
3If you don't have a steamer, you can place a metal rack inside a large pot for steaming.
4For an extra touch of freshness, sprinkle chopped cilantro or parsley before serving.
5If fresh halibut is unavailable, you can use other firm white fish such as cod or snapper, adjusting cooking times accordingly.
Equipment Needed
- Large wok or deep pot with lid
- Steaming rack or heatproof plate
- Sharp knife
- Non-stick frying pan
- Kitchen thermometer (recommended)
- Tongs or spatula
- Paper towels
Shopping List with Approximate Costs
- [ ] Whole fresh halibut fish (2-3 lbs) - $18 (Choose fish with clear bright eyes and firm flesh)
- [ ] Fresh ginger (1 inch piece) - $0.50 (Buy firm, unwrinkled ginger)
- [ ] Green onions (3 stalks) - $1 (Select fresh, crisp green onions)
- [ ] Soy sauce (low sodium, 3 tbsp) - $0.50 (Opt for naturally brewed soy sauce)
- [ ] Sesame oil (1 tbsp) - $1 (Toasted sesame oil adds rich flavor)
- [ ] Cooking oil (vegetable or canola, 2 tbsp) - $0.20
- [ ] Lemon or lime wedges - $1 (Fresh citrus for serving)
Total approximate cost: $22
FAQ
How do I know when the halibut is fully cooked?
The fish is fully cooked when the thickest part reaches an internal temperature of 63°C (145°F), the flesh turns opaque white, and it flakes easily with a fork.
Can I use frozen halibut for this recipe?
Yes, you can use frozen halibut but make sure it is fully thawed in the refrigerator before cooking to ensure even cooking and food safety.
Why steam then pan-fry instead of just frying?
Steaming cooks the fish gently and keeps it moist, while pan-frying at the end crisps the skin without overcooking the flesh, combining the best of both textures.
How can I avoid fish sticking to the pan during crisping?
Use a non-stick pan with enough oil preheated until shimmering before adding fish, and avoid moving the fish until the skin is golden and releases easily.
Is it safe to eat halibut skin?
Yes, when properly cooked, halibut skin is edible and delicious, especially when crispy as in this recipe.