Poached Halibut Fillets
Ingredients
600g Black Skinned Halibut fillets (or 3 fillet pieces)
2-3 tbsp sunflower oil
100ml water
3 tbsp light soy sauce
1 tbsp dark soy sauce
10g ginger finely chopped
50 – 100g dill chopped into 1 inch pieces
½ tsp corn flour
Instructions
- Heat oil in a pan on medium heat. Once oil has heated reduce to a low heat and lie fillets down with the skin on the bottom and fry gently for 2 minutes.
- Add 100ml of water, the soy sauce and ginger. Cover and boil on a low heat for 5 minutes.
- Remove lid and sprinkle most of the dill over the fish leaving some for a paste. Leave for a further 30 seconds.
- Remove fish, placing each fillet on a separate serving dish leaving most of the juice in the pan.
- Mix the corn flour with a little water to create a thick paste. Mix this into the juice to thicken it so that it becomes a sauce. Sprinkle this over the fish. If necessary add more oil over the top or a little water if the sauce is dry.
Serve with rice/potatoes and/or boiled vegetables.
Good for: Every body as black halibut is a very soft fish, this means that it is very easily digested by the body-on its own even babies can digest it!
Dill can be served on its own, for example, stir frying it with a little oil for less than 1 minute warms it and makes a delicious addition to any fish dish.
A good substitute for the dill is spring onion if the flavour is preferred.
