Wednesday, September 15, 2004

Halibut with Green Onions, Wasabi and Soy Sauce

My children do not call me frugal mom for nothing. Last weekend, I took my children to an island downtown purposely to buy halibut collars. Halibut collars because I cannot afford the steak and fillet. A pound of fillet calls for $11 but the collars cost only $2 per pound. The taste and the 3 Omega Fat of course is in the belly and collars. Driving downtown is a pain, let alone the hassle of looking for a parking space.

I got parking all right but when you get there so late, they might all be gone. Also, our favorite store was sold out of halibut collars so I went to a Chinese vendor and I got 2 batches already packed and just ready to be rung out.

When I got home, I discovered that majority of what was in the bag were all fishbone and a tiny bit of collars. Typical Chinese? Maybe it was just a coincidence. So I cooked this half-heartedly. The bone of course was kept for fish broth for later. The recipe is really good though. My son found the sauce stingy and so he joked about my being frugal. So much for being frugal.

My obra maestra for the day:

Halibut collars
1 thinly sliced green onions
25 gms finely chopped ginger
8 tbsp of olive oil
8 tbsp of soy sauce
½ tsp of wasabi
2 tbsp of knorr seasoning

Steam the halibut collars making sure they don’t fall apart. Fish when cooked are so delicate, they fall apart easily. Before cooking the sauce, make sure you have the rest of the ingredients ready and the fish all set up in a plate. Once that’s all done, in a pan, heat oil, put in ginger and saute for about 2 minutes. Pour in the soy, wasabi and knorr seasoning. Add the green onions and stir for about half a minute. Pour sauce directly on to the fish. This is better served when everybody is ready to sit down and eat. The aroma of the ginger and wasabi provokes the appetite.


Toni said...

Oh my this sounds yummy. I don't know if I can get halibut collars here though :( What would be a good substitute?

P.S. I'll link you to my blog!!! I'll learn so much from you, I'm sure of it :)

ting-aling said...

Hi Toni. Welcome, welcome. Link kita mamaya. Try tuna or any white fleshed fish.

Toni said...

Ting! How do you steam? For how long? And how do you know it's done? :D

ting-aling said...

Toni, from the time the water boils, 1 set my timer to 10 minutes. It also depends on how delicate your fish is. It could take longer or shorter than 10 minutes. I use a steamer. If you do not have a steamer, frying it is good too with tuna anyways. Pero yung hindi pritong-prito ha. Say, 3 minutes on each side and on a slow fire. :-)

Toni said...

Thank you! That's really a big help for a rookie like me. :D