Relish Our Halibut XO Recipe by Chef Morimoto

View of Halibut XO fish recipe by Chef Morimoto and Holland America Line.

Dive into this delicious fresh fish dish created especially for you, our Holland America Line guests. Curated by celebrity Chef Masaharu Morimoto for every sailing, this recipe is one worth savoring. Check out the brief video below highlighting the recipe.

Halibut XO Recipe

Main Ingredients

180 gm     Alaskan Halibut Fletches Skinless Flash Frozen 1-3 lbs
60 gm       Morimoto XO Sauce*
18 ml        Morimoto Fish Soy Sauce*
20 ml        Junmai Sake (cooking sake)
30 gm       Spring Onion, julienne
2 gm         Ginger Root, julienne
45 ml        Vegetable Oil
50 gm       Baby Bok Choy
30 gm       Baby Carrots, tops on
20 gm       Shimeji Mushrooms
10 gm       Green Asparagus, 8-12 mm diameter
5 gm         Garlic, peeled
30 gm       Fresh Cilantro (sprig for garnish)
.20 gm      ltokiri Togarashi (garnish)
Maldon Sea Salt as needed

Main Instructions

Step 1
To prevent fresh fish from losing moisture: Thaw flash frozen halibut inside a refrigerator two days in advance. Once the fish is thawed, place the fish on a sheet pan and then sprinkle a good amount of Maldon sea salt. Let it stay on the fish for 20 minutes. Do not do this process longer, as the fish may become cured. After 20 minutes, rinse the salt away and pat the fish dry for storage or to be used later. Refrigerate.

Step 2
Fish Preparation: Clean the halibut and cut it into 180-gram portions. Prepare the oven’s steam setting, if available. Using a baking tray or pan, coat with a good amount of oil to prevent it from sticking to the bottom.

Step 3
Place the halibut on the tray. Drizzle with sake, spread the XO sauce on top of the halibut and steam for 2-3 minutes. Do not overcook.

Step 4
Heat the vegetable oil until almost smoking. Once the fish is cooked, remove it from the steamer, place the julienne ginger and spring onion on top (trim the scallion pencil size), and drizzle with fish sauce.

Step 5
Ladle the hot oil and pour on top of the fish with scallions.

Step 6
Vegetables: Cut baby carrots and baby bok choy in half lengthwise, then blanch. Heat the pan. Sauté the garlic until it is fragrant. Next, add mushrooms, baby carrot, asparagus and baby bok choy. Add some sake and season with salt and pepper.

Step 7
Place the sauteed vegetables on the bottom, add the fish on top of the vegetables, pour some of the jus/sauce from the tray onto the plate, and garnish with a sprig of cilantro and itokiri togarashi.

*Morimoto XO Sauce Ingredients
200 gm    Spring Onion, white part only
60 gm      Oyster Sauce
60 ml       Soy Lite Low Sodium
20 gm      White Granulated Sugar
10 ml       Toasted Sesame Oil
160 gm    Lee Kum Kee XO, Extra Hot


Step 1
Cut the scallion, only the white part, and sweat in oil until soft. Do not brown.

Step 2
Remove excess oil from XO sauce.

Step 3
Mix with all remaining ingredients and cool down.

Step 4
Keep in an airtight container and refrigerate. This can be stored up to seven days.

*Morimoto Fish Soy Sauce Ingredients

60 ml       Patis Fish Sauce
40 ml       Soy Lite Low Sodium
20 ml       Mirin Cooking Wine
10 ml       Soy Sauce Superior Dark


Mix all of the ingredients together and store in a squeeze bottle for up to seven days. Refrigerate.


Learn about the many delicious delights Chef Morimoto has cooked up in support of our Global Fresh Fish Program onboard.


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