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Categories:
cauliflower ginger unsalted butter canola oil green cabbage leeks fresh ginger salt fresh ground white pepper red pepper sake scallions
Viewed: 77 - Published at: 2 years agoIngredients
- 1 cup thinly shaved cauliflower
- 1/2 cup juice from a jar pickled ginger
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 2 lbs green cabbage, shredded
- 2 large leeks, white parts only, cut into 2-by-1/2-inch matchsticks
- 4 inches piece peeled fresh ginger, cut into fine matchsticks
- salt
- fresh ground white pepper
- 1 pinch crushed red pepper flakes
- 1 cup sake
- 8 skinless halibut fillets (4 pounds)
- 2 scallions, white parts only, thinly sliced and separated into rings
Method
- Soak the cauliflower in the ginger juice at room temperature for 1 hour.
- Drain.
- Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
- Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
- Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
- Divide the sake between the skillets and bring to a boil.
- Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
- Cover and cook over high heat until the fish is firm, about 10 minutes.
- Transfer the halibut and vegetables to shallow bowls.
- Garnish with the shaved cauliflower and sliced scallions and serve.
