Steamed Halibut with Mushroom Broth

If you're looking for big flavor that comes together in less than 15 minutes, this is the dish for you! It's also great for anytime of the year, so long as you have good halibut, but really, you could do this with most of your favorite fishes.

Steamed Halibut with Mushroom Broth

Serves 2-4

INGREDIENTS:

• 2-4 6-8oz Halibut Fillets, skin-off
• 16oz Mushrooms, sliced (any varitey)
• 6 Scallions, sliced (whites and greens seperated)
• 2 Cloves Garlic, Sliced
• 1 Tablespoon Grated Ginger
• 1 Fresno Chili, sliced (to taste)
• 2 Cups Matsutake Mushroom Ramen Base (or stock of choice)
• 1 Tablespoon Chili or Sesame oil
• 1 Tablespoon Rice Wine Vinegar
• 2 Tablespoons Shoyu or Soy Sauce
• Juice of Half a Lime
• 2 Tablespoons Vegetable Oil

DIRECTIONS:

1. Add vegetable oil to a skillet over medium-high heat
2. Add the scallion whites, garlic, and ginger and saute until fragrent, approximately 1-2 minutes
3. Add the mushrooms and continue cooking until they just begin to soften
4. Add chili oil and rice wine vinegar and cook until the vinegar has fully reduced
5. Add the fresno chilis, shoyu (or soy sauce), and Matsutake Ramen Base (or stock of choice) and bring to a simmer
6. Reduce heat to medium and add the halibut fillets. Cover and cook until the fish is just steamed through, approximately 5-10 minutes depending on fillet size
7. Once the fish is cooked, remove and add to serving bowls
8. Finish the broth the with scallion greens and the lime juice and the evenlly distrubute in the bowls with the fish
9. Garnish with additional scallions, chilis, and lime wedges