White Halibut with Ginger Butter

A light meal with only short preptime.

At the fishmonger I bought a small white halibut filet. The piece was long and not very thick. Chances that it would fall apart after cooking were high.

I thought about the most gentle method to cook my fish. That is steam.

A special sauce was too much to serve with the fish. I went with a spiced butter instead. That went well with the halibut and the Jasmine rice.

Recipe:

320 g white halibut, lemon salt, shimishi togarashi, lemon slices

60 g butter, fresh grated lemon zest, fresh grated ginger, 1 tsp ginger syrup, dried Italian herbs

1/2 cup Jasmine rice

I used the steamer on top of my Thermomix. Just lay a bed of sliced lemons in the basket. Season the fish on place it on top. Use boiling water for the pot to speed up the streaming. 10 min, Varoma, speed 2

Use soft butter and mix it with the ingredients thoroghly. Put the butter in clingfilm and roll it up. Stick it in the freezer for 15 min.

Cook the rice.