½ cup gluten-free soy sauce
½ cup mirin (Japanese rice wine)
1 Tbsp. five-spice powder
10 scallions, cut in 1-inch pieces
10 Alaska Halibut fillets (4-6 oz. portions)
¾ cup ginger, julienned
2 limes, wedged
- Whisk together soy sauce, mirin and five-spice powder. Reserve.
- Place halibut fillets on top of scallions in steamer.
- Drizzle fish with sauce; top with ginger. Steam until opaque throughout, adding water to steamer, if necessary, to prevent scorching.
- Serve fish with some of the steaming liquid spooned over. Garnish with a lime wedge.
Suggested Side: Marinated Fresh Ginger Slices