Halibut Steamed in Onion-Ginger Sauce

A couple of weeks ago, my friend Sokbun and I went to Ocean City Restaurant for dinner. We ordered the steamed sea bass and it was delicious – delicate but flavorful. As I was searching online, I found this recipe on Steamy Kitchen. I am not going to post the recipe here as it’s hard to beat Jaden’s take on this classic method.

The only substitutions I made were omitted the cilantro and used halibut instead of rock fish. The fillet was purchased frozen from Trader Joe’s. After watching Alton Brown’s Good Eats (I’m a big fan), I was convinced that unless the source is local, fish is better purchased frozen. Obviously, live fish is ideal but most US markets don’t have them. Apparently, fish and other seafood are quick-frozen at the source. The stores thaw them out so unless you know the source, you don’t really want thawed out fish that could have been sitting in the case for several days.

My steamed fish came out good. I think my mom will be impressed the next time she comes to visit

Rasa Malaysia has another version of this recipe.