Ginger-Braised Halibut with Napa Cabbage and Shiitakes
This ginger-braised halibut is clean, savory, and quietly comforting, with tender flakes of fish nestled into Napa cabbage and earthy shiitakes. Fresh ginger and garlic infuse the broth while a final touch of sesame oil brings everything into balance.
Servings: Four
INGREDIENTS
1 1/4 pounds halibut fillets, skin removed, cut into large portions
2 tablespoons avocado oil
3 tablespoons fresh ginger, thinly sliced
3 cloves garlic, thinly sliced
4 scallions, white and green parts separated and sliced
8 ounces shiitake mushrooms, stems removed and sliced
4 cups napa cabbage, sliced into wide ribbons
2-3 tablespoons tamari
1 1/2 cups water
1 teaspoon toasted sesame oil (optional)
1 teaspoon rice vinegar (optional)
1 teaspoon chili crisp (optional)
PREPARATION
Build aromatic base: Heat a wide stainless steel skillet over medium heat, add the avocado oil, and warm for 30 seconds. Add ginger, garlic, and scallion whites and cook 1 to 2 minutes until fragrant but not browned.
Cook vegetables: Add shiitakes and cook 3 to 4 minutes until softened and lightly glossy. Add napa cabbage and cook 2 minutes until just beginning to wilt.
Create braising liquid: Add tamari (start with 2 tablespoons and add if needed at end) and water, bring to a gentle simmer, and stir to combine.
Braise fish: Nestle the halibut into the vegetables, reduce heat to medium-low, cover, and gently braise 6 to 8 minutes until the halibut flakes easily and stays moist.
Plate: Gently transfer halibut to shallow bowls, spoon cabbage, shiitakes, and broth over the top, finish with sesame oil, rice vinegar, chili crisp, and scallion greens.
Notes:
Halibut cooks quickly and benefits from gentle heat. Keep the broth at a low simmer to avoid tightening the fish.
If your halibut pieces vary in thickness, nestle thicker portions closer to the center of the pan.
