2 6-8oz. Halibut cut into 3-4n Oz. pieces
1 4×3 piece Kombu (optional)
2 Tbsp. dry white wine
2 Tbsp. low sodium soy sauce
1 Tbsp. sweet white wine or sushi vinegar
1 tsp. rice vinegar
1 cup green beans (blanched for 5 minutes)
1 cup small cauliflower florets
1 cup small broccoli florets
1 cup sliced mushrooms (shiitake, cremini, white, oyster, or mix)
1 Tbsp. grated ginger
1 Tbsp. toasted sesame oil
2 chopped scallions
Mix wine, soy sauce and vinegar in a Dutch oven or stock pot. Add Kombu and bring to a boil then reduce heat to simmer. Layer the green beans, broccoli, cauliflower, mushrooms and ginger. Cover and steam for 4-5 minutes. Place fish on top, cover and steam for another 5-8 minutes (depending on thickness of fish). Drizzle with sesame oil, sprinkle with scallions and serve over rice.
Posted in Main Dishes - Meat and Seafood, Nondairy
