This Ginger Scallion Halibut is tender and SO flavorful. Seared then braised in a sesame soy dressing, this asian style halibut is perfect for an easy weeknight dinner, or an elegant dinner party!

Whenever the holidays roll around, I always begin thinking about the list of my favorite dishes to bring out to the holiday gatherings. Fish or seafood is always a must, and this dish is one of my favorites.

Why you’ll love this dish

• Halibut is not the easiest fish to cook. It’s not as naturally delicious as salmon, but this method of preparing the halibut puts it on par to how delicious salmon is.
• It’s a great asian flared main dish to add to dinner parties or weeknight dinner menus.

Ingredients

• Halibut – the white fish I like to use for this dish. you can also use black cod or rockfish. 
• Cornstarch – used to lightly coat the fish and this helps create a luxurious sauce when braising the halibut.
• Soy sauce – one of the key components to the braising liquid and what brings deep umami.
• Sesame oil – another fragrant component of the braising liquid and sauce.
• Neutral oil – used to fry the ginger.
• Aromatics – ginger and scallion are used to add fragrance and freshness!

Private Chef Tips:

1. Get really high quality, fresh halibut. This is the MOST important part of this dish. Fresh halibut makes for a beautifully cooked fish. I highly recommend you to buy the halibut the same day you will make this dish, or within 24 hours of making it.
2. Portion the halibut into even 1.5” cubes and sear the fish in batches. The halibut doesn’t need to be fully cooked when seared and removed from the pan, as it will finish cooking in the braising liquid / sesame soy sauce. 
3. It’s easy to overcook the fish, so ensure that you adjust the braising time based on the thickness of your fish. Halibut cooks quickly, so for pieces that are ~1” thick, you only need to braise in the sauce for 2-3 minutes after searing. 

FAQ – Ginger Scallion Halibut

Q: What goes well with the Ginger Scallion Halibut?

A: I like to pair this halibut dish with my garlic noodles and dry fried garlic green beans. I also love serving this with my Asian Inspired Holiday dinner party menu, which also includes a Braised Beef Brisket and those same garlic noodles.

Q: Does this reheat well? How should I store leftovers?

A: I would only recommend storing this as leftovers if you’re able to get really fresh halibut. If you are, you can keep this in an airtight container for up to 3 days in the refrigerator. Reheat on medium heat with a covered pan with 2 tablespoons of water until warmed through, about 5-7 minutes. 

Q: What can I use instead of halibut? 

A: This could work with any fish, but I think it tastes best with halibut. You could also try this with salmon, cod, rockfish, or tilapia.  

Step by Step Instructions

1. Make the sauce by combining all the sauce ingredients into a bowl. Mix until the sugar dissolves. 

2. Prep the aromatics – thinly slice the ginger into matchstick size pieces and thinly slice the scallions. 

3. Portion the fish into 1.5” pieces. 

4. Pour the cornstarch into a shallow bowl or plate. 

5. Coat each piece of fish with cornstarch on all sides. Once coated, lay the fish onto a plate or baking sheet. 

6. Heat a large pan on medium high heat. Add a tablespoon of neutral oil, then add the ginger. Fry for 30 seconds – 1 minute, or until the ginger becomes fragrant and light brown. Remove from the pan and set aside.

7. To the ginger infused oil, add an even layer of the halibut. You may need to do this in 2 separate batches. Cook for about 2 minutes on each side, or until slightly brown. Flip and cook for another 2 minutes. Remove the fish from the pan and repeat with the remaining fish. 

8. Near the end of the second batch of browning, add the remaining fish back into the pan. Pour the sauce into the pan, cover, and cook for 2-3 minutes. Check the doneness of the fish, then plate. Top with the fried ginger and scallions, and serve.

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If you liked this Ginger Scallion Halibut:

• Olive Oil Poached Halibut Dinner
• Turmeric Salmon with Fresh Herbs