Description
A tender halibut fillet glazed with a savory-sweet ginger soy sauce, served with jasmine rice and steamed bok choy. A quick and elegant dish perfect for any night.
Ingredients
Scale
- 4 halibut fillets (about 6 oz each), skinless and boneless
- 1/3 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, finely chopped
- 1 teaspoon sesame seeds
- 1 cup jasmine rice, uncooked
- 2 heads bok choy, halved and steamed
Instructions
- Heat a nonstick skillet over medium-high heat and prepare a steamer for the bok choy. Start cooking jasmine rice in a rice cooker or pot.
- In a small saucepan, combine soy sauce, honey, ginger, garlic, rice vinegar, and sesame oil. Simmer on low for 5–7 minutes until slightly thickened.
- Drizzle a bit of oil into the hot skillet and pat halibut fillets dry with paper towels.
- Place halibut fillets in the skillet and cook for 3–4 minutes per side until golden and flaky. Steam bok choy simultaneously.
- Brush the glaze over the cooked halibut, letting it bubble slightly to coat the fish evenly.
- Sprinkle sesame seeds and green onions on top. Plate halibut with jasmine rice and bok choy.
- Serve immediately with optional extra glaze over rice or bok choy.
Notes
- Grate ginger and garlic fresh for the best flavor boost.
- Don’t over-reduce the glaze—it should lightly coat the back of a spoon.
- Leftover glaze keeps well in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Sear
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 fillet with rice and bok choy
- Calories: 365
- Sugar: 7g
- Sodium: 880mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 65mg