West Lake Fish

 We visited Hangzhou in China.  It is famous for several things, one of which is its lake.  There are numerous restaurants by the lake and they all serve fish from that lake.  It’s fresher than fresh and incredibly delicious.  Give it a try even if your fish didn’t come from that lake.

• 4 1” thick halibut steaks (1 ¼ lbs.)
• 2” fresh ginger, peeled and thinly sliced
• ½ cup mirin (Chinese rice wine)
• 1 tsp. salt
• 1 tbsp. sugar
• ½ tsp. pepper
• 1 tbsp. safflower oil
• 6 cups boiling water
• 2 tbsp. soy sauce
• 1 ½ tbsp. Chinese black vinegar or Worcestershire sauce
• ½ cup thinly sliced scallion greens
• ½ cup peeled fresh ginger cut into macthsticks
• 1 ½ tbsp. cornstarch dissolved in 2 tbsp. water

Arrange halibut in a shallow Pyrex dish and marinade in the ginger, rice wine and salt for 30 minutes in the fridge.  Heat ½ tbsp. of the oil over moderately high heat until shimmering.  Add the marinade and the water and bring to a boil.  Pour over Halibut and let poach, covered, for 15 minutes or until it flakes.

Whisk together 1 cup of the poaching liquid, soy, sugar, vinegar and pepper. 

In a wok or a skillet heat the oil until shimmering.  Sauté the scallions and ginger.  Stir in soy mizture and bring to a boil.  Stir in cornstarch and whisk until boiling and sauce is thickened, stirring constantly. Pour over the fish.