Sake-Steamed Halibut With Ginger & Cabbage

Ingredients

• 1 cup thinly shaved cauliflower
• 1/2 cup juice from a jar pickled ginger
• 2 tablespoons unsalted butter
• 2 tablespoons canola oil
• 2 lbs green cabbage, shredded
• 2 large leeks, white parts only, cut into 2-by-1/2-inch matchsticks
• 4 inches piece peeled fresh ginger, cut into fine matchsticks
• salt
• fresh ground white pepper
• 1 pinch crushed red pepper flakes
• 1 cup sake
• 8 skinless halibut fillets (4 pounds)
• 2 scallions, white parts only, thinly sliced and separated into rings

Directions

1. 1

   Soak the cauliflower in the ginger juice at room temperature for 1 hour.

2. 2

   Drain.

3. 3

   Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.

4. 4

   Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.

5. 5

   Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.

6. 6

   Divide the sake between the skillets and bring to a boil.

7. 7

   Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).

8. 8

   Cover and cook over high heat until the fish is firm, about 10 minutes.

9. 9

   Transfer the halibut and vegetables to shallow bowls.

10. 10

    Garnish with the shaved cauliflower and sliced scallions and serve.