They need very little cooking time so beware; you wouldn’t want to ruin the creamy soft texture by overcooking them. We found halibut cheeks at the Farmer’s Market and just had to snatch them up. I sautéed them and then cooked them the rest of the way in a soy broth. With the added flavors of fresh cilantro, green spring onions, and ginger giving the dish a freshness and spice, which added depth to the broth and a freshness to the dish.
Recipe:Serves 2-3 people
6 halibut cheeks
2 green onions thinly sliced
½ bunch cilantro cleaned and
1 tablespoon soy sauce
½ cup chicken stock
2 tablespoons Thinly sliced ginger
1 tsp sesame oil
Heat sesame oil in a large sauté pan. Salt and pepper the halibut cheeks and place them in the sauté pan over high heat. Flip when they have a nice sear. Add the broth, soy sauce and ginger and let reduce down. When halibut cheeks are cooked, around 5 minutes or less, place them in a shallow bowl, spoon out broth in the dish and garnish with cilantro and sliced green onions. Serve and ENJOY!
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4 comments:
Cheeks, like on the face? Hmm. Then again my aunt swears by her salmon head curry. And in Malaysia, fish head curry is everywhere. I can't have my food looking at me. I do like a steamed fish with the ingredients you've proposed :)
What is nice about the cheeks we got was that they were already removed from the fish, no fish looking at us.
What a great looking dish, I am a fish lover and this is a super way to serve it! Thanks for sharing.
Next time I go to Mitsuwa Marketplace, I'm picking up the halibut cheeks. I always order them in the Japanese restaurants but never made them at home. I love to cook fish, so I am looking forward to it. Thanks for the inspiration.
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