Sake glazed Halibut over rice. Halibut is brushed with a rice wine and miso glaze then broiled until golden in this quick and easy recipe for an Asian-inspired main dish. Cook's Note: Use sake instead of rice wine if desired. For the miso halibut, mix the miso paste, sugar, soy sauce, sake and mirin together in a large glass bowl until well combined.
Deboning halibut steaks is actually a simple procedure, which creates delightful tender morsels of fish. Miso, mirin and sake–three standard ingredients used in Japanese cooking–enhance the mild sweetness of halibut. Turn the medallions over and brush with the remaining miso mixture. You can have Sake glazed Halibut over rice using 7 ingredients and 5 steps. Here you go how you achieve it.
Ingredients of Sake glazed Halibut over rice
- It’s 1 tsp of fresh ginger root.
- It’s 1 cup of Sake.
- Prepare 1/2 cup of teriyaki baste.
- You need 2 of Halibut.
- You need 1 of green onion.
- Prepare 1 cup of hot cooked white rice.
- It’s 1/2 cup of thawed edamame beans.
Whisk miso, sake (or rice wine) and mirin in a small bowl into a smooth paste. Place the halibut medallions on the prepared baking sheet and brush the tops with half the miso glaze. Turn the medallions over and brush with the remaining miso mixture. Sprinkle sesame seeds on top and broil.
Sake glazed Halibut over rice Instructions
- Prepare rice.
- Preheat broiler on high. Combine ginger, sake and teriyaki baste in a small sauce pan. Bring to a simmer over medium high heat for 7-9 minutes or until reduced by half. Set aside..
- Place halibut in stainless pan, brush with 2 tbsp or the glaze mixture. Broil 8-10 minutes..
- Slice onion. Add onion edamame beans and 1/4 cup glaze to the rice and microwave for 2.5 minutes..
- Place rice mixture on a plate, top with halibut and drizzle with glaze and serve..
The Best Halibut Fillets Rice Recipes on Yummly Garlic Parmesan Baked Halibut, Baked Halibut With Lemon Butter Sauce, Roasted Halibut With Microgreen Cashew Puree. Be the first to review this recipe. Remove the fish from the refrigerator, and salt it lightly. Set aside while preparing the miso mixture.