Kung Pao Halibut

This is a really great way to prepare halibut. The recipe is from the Big Bowl Cookbook by Bruce Cost

Kung Pao Fish, Wok-seared and steamed

2T peanut oil
8oz fish fillet (halibut or other white fleshed fish)
1 T finely julienned bamboo shoots
2T finely julienned ginger
1 T finely julienned fresh red chile pepper
1/3 c water
½ c fresh cilantro
½ t sesame oil


Kung Pao sauce

1 T red wine vinegar
2 t light soy sauce
½ t dark soy sauce
2 t chile paste with garlic
2 t hoisin sauce
1 t sugar
1 T Shaoxing rice wine
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Heat the pan or skillet to nearly smoking and add the oil. When hot, sear the fish, flesh side down. Add the bamboo, ginger and chile and stir briefly. Add the Kung Pao sauce and stir briefly. Turn the fish, add the water and cover.

Steam the fish for a couple of minutes, or until nearly done. Uncover and continue to cook to reduce the sauce (reduce, but it should not be a glaze) Take the pan off the heat. Remove the fish with a slotted spoon. Add the cilantro leaves to the sauce and stir until wilted. Pour over the fish. Sprinkle with sesame oil. Serve with rice and veg.