Halibut XO Recipe<\/h3>\n
Main Ingredients<\/u><\/strong><\/p>\n180 gm\u00a0\u00a0\u00a0\u00a0 Alaskan Halibut Fletches Skinless Flash Frozen 1-3 lbs
\n60 gm \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Morimoto XO Sauce*
\n18 ml\u00a0 \u00a0 \u00a0 \u00a0 Morimoto Fish Soy Sauce*
\n20 ml\u00a0 \u00a0 \u00a0 \u00a0 Junmai Sake (cooking sake)
\n30 gm\u00a0 \u00a0 \u00a0 \u00a0Spring Onion, julienne
\n2 gm\u00a0 \u00a0 \u00a0 \u00a0 \u00a0Ginger Root, julienne
\n45 ml\u00a0 \u00a0 \u00a0 \u00a0 Vegetable Oil
\n50 gm\u00a0 \u00a0 \u00a0 \u00a0Baby Bok Choy
\n30 gm\u00a0 \u00a0 \u00a0 \u00a0Baby Carrots, tops on
\n20 gm\u00a0 \u00a0 \u00a0 \u00a0Shimeji Mushrooms
\n10 gm\u00a0 \u00a0 \u00a0 \u00a0Green Asparagus, 8-12 mm diameter
\n5 gm\u00a0 \u00a0 \u00a0 \u00a0 \u00a0Garlic, peeled
\n30 gm\u00a0 \u00a0 \u00a0 \u00a0Fresh Cilantro (sprig for garnish)
\n.20 gm\u00a0 \u00a0 \u00a0 ltokiri Togarashi (garnish)
\nMaldon Sea Salt as needed<\/p>\n
Main Instructions<\/u><\/strong><\/p>\nStep 1
\nTo 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.<\/p>\n
Step 2
\nFish Preparation: Clean the halibut and cut it into 180-gram portions. Prepare the oven\u2019s 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.<\/p>\n
Step 3
\nPlace 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.<\/p>\n
Step 4
\nHeat 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.<\/p>\n
Step 5
\nLadle the hot oil and pour on top of the fish with scallions.<\/p>\n
Step 6
\nVegetables: Cut baby carrots and baby bok choy in half lengthwise, then blanch. Heat the pan. Saut\u00e9 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.<\/p>\n
Step 7
\nPlace 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.<\/p>\n
*Morimoto XO Sauce Ingredients<\/u><\/strong>
\n200 gm\u00a0\u00a0\u00a0 Spring Onion, white part only
\n60 gm\u00a0\u00a0\u00a0\u00a0\u00a0 Oyster Sauce
\n60 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Soy Lite Low Sodium
\n20 gm\u00a0\u00a0\u00a0\u00a0\u00a0 White Granulated Sugar
\n10 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Toasted Sesame Oil
\n160 gm\u00a0 \u00a0 Lee Kum Kee XO, Extra Hot<\/p>\nInstructions<\/u><\/p>\n
Step 1
\nCut the scallion, only the white part, and sweat in oil until soft. Do not brown.<\/p>\n
Step 2
\nRemove excess oil from XO sauce.<\/p>\n
Step 3
\nMix with all remaining ingredients and cool down.<\/p>\n
Step 4
\nKeep in an airtight container and refrigerate. This can be stored up to seven days.<\/p>\n
*Morimoto Fish Soy Sauce Ingredients<\/u><\/strong><\/p>\n60 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Patis Fish Sauce
\n40 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Soy Lite Low Sodium
\n20 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Mirin Cooking Wine
\n10 ml\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Soy Sauce Superior Dark<\/p>\n
Instructions<\/u><\/p>\n
Mix all of the ingredients together and store in a squeeze bottle for up to seven days. Refrigerate.<\/p>\n
Enjoy!<\/p>\n<\/div><\/div><\/div><\/div><\/div>
<\/div><\/div>
Learn about the many delicious delights Chef Morimoto has cooked up in support of our Global Fresh Fish Program<\/a> onboard.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1984,"featured_media":81063,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48,40],"tags":[456,866],"class_list":["post-81049","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured-whats-new","category-whats-new","tag-recipes","tag-videos"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/posts\/81049","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/users\/1984"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/comments?post=81049"}],"version-history":[{"count":18,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/posts\/81049\/revisions"}],"predecessor-version":[{"id":82603,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/posts\/81049\/revisions\/82603"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/media\/81063"}],"wp:attachment":[{"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/media?parent=81049"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/categories?post=81049"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/tags?post=81049"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}